1 1/2 cups hot milk (between 120 to 130 degrees F)
1 tablespoon fresh rosemary leaves
Pour a scant tablespoon of the olive oil into a 9-inch 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
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.
Heat oven to 400 degrees F.
Brush dough with 1 to 2 tablespoons of the olive oil.