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1
Dissolve the yeast in the warm water and leave for 10 minutes. Place the semolina in a large bowl and make a well. Pour in the yeast water and the olive oil. Mix to a rough dough, then turn onto a lightly oiled surface and knead for 10–12 minutes until the dough is smooth, supple, and no longer sticky. The surface should spring back when pressed with a finger.
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2
Flatten the dough into a rough rectangle. Scatter the coarsely ground black pepper and the whole peppercorns evenly across the surface. Fold and knead briefly — four to five folds — to distribute both forms of pepper through the dough without crushing the whole peppercorns. The dough, when cut, should show an even speckle of ground pepper and occasional intact peppercorns throughout.
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3
Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and leave to prove at room temperature for 1 hour, or until doubled in volume. The dough is ready when a floured finger pressed into it leaves an indent that does not spring back immediately.
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4
Turn the proved dough onto a lightly oiled surface. Roll it into a thick rope approximately 60 cm in length. Bring the two ends together and press firmly to seal, forming a ring (ciambella). Transfer to a baking tray lined with parchment. Cover loosely and leave for a second prove of 2–3 hours at room temperature. The ring should increase visibly in volume and feel pillowy to the lightest touch.
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5
Heat the oven to 220 °C. Bake the ring on the middle shelf for 30–35 minutes. The strazzata is done when the exterior is deep golden-brown and the crust sounds hollow when the underside is tapped sharply — the interior must remain soft and moist, not dried through.
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6
Remove from the oven and leave on a wire rack for 10 minutes before serving. The bread should be eaten warm, torn by hand, within a few hours of baking. The aroma will be strongly of olive oil and toasted pepper.