In a large mixing bowl, add the flour, salt, and yeast. Mix to combine well.

Pour in the warm water and mix until everything is incorporated and a soft dough has formed.

Cover the bowl with plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.

Sprinkle some flour on a kitchen counter and dump the bread dough onto it. Flour your hands and shape the dough into a round ball without kneading it.

Lightly carve an X in the top of the loaf or make a few cuts across.

Place the bread dough on a lightly floured pizza peel, cardboard, or parchment paper and allow it to rest while preheating the oven.

Preheat your oven to 450°F with a pizza stone inside for about 45 minutes before baking. Fill an oven-proof bowl with 2 inches of water and place it on the bottom rack to create steam.

Once the oven is hot, sprinkle the pizza stone with semolina flour or corn meal and carefully slide the bread loaf on top. Bake for about 30 to 45 minutes until golden brown all over.

Transfer the bread to a cooling rack and allow to cool completely before slicing.