Combine warm water, milk, honey, and yeast in a mixer bowl.

Let stand for 10-15 minutes until foamy.

Add 2 cups of bread flour.

Beat on low speed for 4 minutes.

Remove beaters and cover the bowl.

Let stand for 30 minutes to 2 hours.

Add the remaining 1 cup bread flour, semolina flour, and salt.

Using dough hooks, beat for 5 minutes.

Drizzle with 2 tablespoons of olive oil and beat until incorporated.

Brush a large bowl with 1 tablespoon of olive oil.

Transfer dough to oiled bowl, turning once to coat.

Cover and let rise until doubled (about 1 hour).

Turn dough out onto a floured surface and divide in half.

Cover and let rest for 15 minutes.

Sprinkle a baking sheet with cornmeal.

Shape each portion into a ball, tucking edges under.

Place dough balls on the baking sheet and flatten slightly.

Brush tops of loaves with the remaining 1 tablespoon olive oil.

Let rise until nearly doubled (20-30 minutes).

Preheat oven to 450°F (232°C).

Make 3-4 diagonal slashes on top of each loaf.

Place a pan of boiling water on the bottom rack of the oven.

Place baking sheet on the middle rack.

Mist the inside of the oven with water.

Bake for 25-30 minutes, or until the internal temperature reaches 200°F (93°C).

Cover with foil in the last 10 minutes to prevent over-browning.

Remove loaves from the baking sheet and cool on a wire rack.