Cheesey semolina bread

I made this last weekend even though I was really pleased with the results it should have spent a little longer in the oven maybe popped out of the tin for 10-15 minutes

100% flour

60% semolina

3% salt

3% instant dry yeast

10% garlic oil (I made my own, crushed 2 cloves of garlic in to hot oil and let it cool. I couldnt be bother to strain it so I chucked the lot in)

95% luke warm water

46% grated parmasan

46% sharp mature cheddar cut into small cubes

46% spicy mexican cheese cut into small cubes

I combined everything except the cheese to make a smooth dough with a paddle. I was worried about the salt content with the salt from the cheese so I reduced it a little. Then mixed with a dough hook for 5 mins. Add all the cheese mix until well combined. I put it in a well greased bowl at 21 C untill puffy. I greased an 8" round baking tin with olive oil Shapped the dough as a boule and put in the tin cover and let it rise for about and hour. I use a steam convection oven I set it to steam and 195C, when it got to temp I covered the tin with tented foil and put it in. Cooked for 30 mins took the lid off and cooked for a further 15 mins. Very tasty.