Apricot Sage Semolina Bread

• 6 ounces dried apricots
• 1/2 cup lukewarm water
• 3 cups lukewarm water
• 1 1/2 tablespoons granulated yeast
• 1 1/2 tablespoons kosher salt
• 3 cups durum flour
• 2 cups bread flour
• 1 1/2 cups unbleached all purpose flour
• 3 tablespoons dried sage
• cornmeal

1. An hour before you start, chop the dried apricots and add 1/2 c lukewarm water to them. Set aside to reconstitute.
2. Mix yeast, salt and 3 c lukewarm water in a large bowl.
3. Mix in flour, sage and apricots. Cover loosely and let dough rise approx 2 hours. Refrigerate until cold.
4. When ready to bake, dust surface of dough with flour and cut off desired amount. Dust dough again with flour and shape into a ball or oval. Let rest 40 minutes on a cornmeal-coated baking sheet.
5. Twenty minutes prior to baking, preheat oven to 450 degrees. Place baking stone on middle rack and broiler tray on another.
6. Slide loaf onto hot stone. Pour hot water into broiler tray. Bake 30-35 minutes (adjust if your loaf size varies from 1 pound by much either way) or until dark brown and firm.
7. The dough will keep up to two weeks in the refrigerator in a covered container.

apricots, water, water, yeast, kosher salt, durum flour, bread flour, flour, sage, cornmeal

Taken from food52.com/recipes/6416-apricot-sage-semolina-bread (may not work)