*If you don't have semolina and don't want to purchase it, use all-purpose flour exclusively; you'll need about 4 3/4 cups total.
Place the semolina into a large bowl or the bowl of an electric mixer and stir in the warm water. Let the mixture sit for 20 minutes or so; this will allow the semolina to absorb the water, and make the kneading easier. Add the remaining ingredients, exce
Knead to form a smooth, elastic dough, adding additional water or flour as necessary. Pat the kneaded dough into a rectangle, and sprinkle it with the olives. Fold the dough over a few a times and knead it for a minute or two to incorporate the olives. Pl
Place all of the dough ingredients except the olives into the pan of your bread machine, program the machine for manual or dough, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as n
Turn the dough out onto a lightly greased work surface and fold it over a few times to release the excess gas. Divide the dough into six pieces; each will be about the size of a large handball. Round each piece into a ball, cover them lightly, and let the
Flatten each ball into a 5-inch circle. Fold the circle as if you were folding a letter (one side into the center, the opposite side into the center and over the first side). Turn the dough over so the edges are underneath, and press to seal.
Cup your hands around each piece and roll them gently into ovals with pointed ends. Flatten each one to widen the center. Place the boats on a parchment-lined baking sheet, cover them with lightly greased plastic wrap or a proof cover, and let them rise u
Spritz the risen boats with warm water, and slash them lengthwise down the middle. Bake them in a preheated 400°F oven for 20 to 24 minutes, until they're a light golden brown. Remove the boats from the oven, and allow them to cool for an hour or longer b
Cut the tops off the boats, and hollow out the insides. (Reserve the bread for bread crumbs or bread salad.) If you want very crisp boats, place them into a hot (400°F) oven for 10 to 12 minutes to toast before filling. Let them cool a bit before serving.
Whisk together all of the dressing ingredients. Toss the salad ingredients with the dressing and evenly distribute it among the bread boats. Serve immediately.