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Ingredients
- 9 tablespoons Olive oil (divided use)
- 3 cups unsifted all-purpose flour
- 3/4 cup unsifted semolina flour
- 1/2 teaspoon salt (divided)
- 1 1/2 tablespoon quick-rising dry yeast
- 1 1/2 cup hot (between 120 and 130 degrees) milk
- 1 tablespoon fresh rosemary leaves
Details
Preparation
Step 1
Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and = slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand). Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
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