Moroccan Durum Bread – Janie's Mill

Ingredients

• 2 cups Janie's Mill Durum Flour (may substitute Sifted Durum or Semolina -- see Baker's Note #1 below)
• 2 cups Janie's Mill All-Purpose Flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 tablespoon dry yeast
• 3 tablespoons olive oil
• 1 1/2 cups lukewarm water
• 1/2 cup All-Purpose flour, for kneading
• 1/4 cup Durum Flour, for dusting the loaves
• Olives (optional)