Pour ⅓ cup warm water into a bowl and sprinkle the yeast over top. Let it stand for 10 to 15 minutes to ensure the yeast is active.

Add 1 ½ cups semolina flour, olive oil, and salt to the yeast mixture. Mix with your hands to form a stiff dough ball, adding more water if needed to bring it together.

Transfer the dough to a work surface and knead for about 5 minutes until smooth. Cover it with a bowl and let it rest for 30 minutes.

After the resting period, uncover the dough and knead it for another 3 to 4 minutes. Divide the dough into 2 portions and shape each into smooth balls.

Dust a kitchen towel with semolina flour and place the dough balls on top. Sprinkle the tops with more semolina flour and cover with the other half of the towel. Let the dough rise for about 2 hours, until nearly doubled in size.

Preheat your oven to 500°F (260°C). Line a baking sheet with aluminum foil and sprinkle with cornmeal.

Roll out each dough ball into a very thin circle or oval on a lightly floured surface.

In a bowl, combine the pizza sauce and chopped basil. Spread a thin layer of sauce over each dough, leaving a 1-inch border. Scatter provolone slices over the sauce.

Fold the opposite dough edges toward the middle to form a rectangle and press lightly to flatten. Repeat by spreading sauce and adding provolone to the dough.

Fold both ends toward the center to make a square shape. Spread another thin layer of sauce and scatter more cheese on one half. Fold the flatbread in half, overlapping the edges by about 1 inch.

Transfer the flatbread to the prepared baking sheet. Repeat the process with the second dough ball, sauce, and cheese.

Bake in the preheated oven for 16 to 18 minutes, until very well browned. Some spots may become charred, but this is desirable as it mimics the traditional wood-fired oven technique.

Let the scacce rest for about 15 minutes before slicing and serving.