Heat the water until lukewarm . It should be hot enough to keep your finger in it for few seconds and no longer. A thermometer will show a temperature between 105 and 115 F.

Add the yeast and sugar to the water and let stand for 10 minutes until frothy.

Mix in the oil.

Add the flour, semolina and salt . Mix until a rough dough forms.

Add the chopped garlic and thyme (if using) and mix in until they are distributed more or less equally.

Knead on a lightly floured surface for 5-7 minutes until the dough is smooth.

Place the dough in a lightly oiled bowl and cover. Keep aside in a warm place until double in volume or about an hour.

After an hour, preheat your oven to 200 C / 400 F.

Punch the risen dough lightly to release the air out. Divide into 2 parts.

On a lightly floured surface , roll one part of the dough to a rectangle of about 5 x 10 inches.

Using a sharp knife , cut strips of the dough - about an inch thick.

With your hands , roll each strip into a long rope , making them as long as you want ( but shorter than your baking sheet!)

Place on a baking sheet lined with parchment. Repeat with all the dough .

You can also make several small balls from the dough and roll each one into the length you want.

Bake at 200 C for 16-18 minutes until well browned . After about 8 minutes of baking, you can move them around for even browning.

Cool and store in an airtight container.