In a large mixing bowl, combine the water and yeast and allow to sit until foamy, about 10 minutes. Add in the salt, olive oil, all-purpose flour and semolina flour. Stir with a wooden spoon until the dough comes together. It will be somewhat loose, but that's okay. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 2 hours.

Transfer the dough onto a floured work surface and divide in half. With floured hands, carefully fold the dough onto itself (stretch the outer dough and bring it to center) to create a somewhat smooth rounded dough. It should be rounded and smooth and the bottom and pinched at the top if that makes sense. Flip over and place on a piece of parchment paper. Repeat with the second half of dough. Cover loosely and allow to rest for 40 minutes.

Meanwhile, place a large rectangular pizza stone on the center rack of your oven. Remove the top rack if necessary to make space for the bread to bake. Preheat oven to 425°F. You want it to get super hot while the dough rests.

Once ready, use a sharp pairing knife or bread lame to make a slit in the center of each loaf. Sprinkle each liberally with sesame seeds. Cut away any excess parchment paper and then carefully transfer each loaf onto the preheat baking stone. You can use a pizza peel or the corners of the parchment paper for this, just be careful. Bake until golden brown, about 30 minutes. Remove from the oven and transfer to a wire rack to cool completely before slicing and serving. Enjoy!