Recipe

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• 9 tbsp olive oil (divided use )
• 3 cups unsifted all-purpose flour
• 3/4 cup unsifted semolina flour
• 1/2 tsp salt (divided )
• 1 1/2 tbsp fast-rising active dry yeast
• 1 1/2 cups hot milk ( between 120 and 130 degrees)
• 1 tbsp fresh rosemary leaf

• 1 Pour a scant tablespoon of the olive oil into a 9 -square cake pan; spread evenly to cover bottom and sides.
• 2 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.
• 3 (The mixing can be done by hand as well.) Blend ingredients on medium speed.
• 4 Reduce speed to low and slowly add hot milk.
• 5 Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
• 6 Sprinkle bottom of cake pan with a little flour.
• 7 Remove dough from bowl and spread out evenly in pan.
• 8 Cover pan with a towel and let rest for 30 minutes.
• 9 Preheat oven to 400 degrees.
• 10 Remove towel, and brush dough with 1 to 2 tablespoons of the olive oil.
• 11 Sprinkle top with additional salt and, rosemary.
• 12 Bake for 20 minutes.
• 13 Remove from oven and drizzle with remaining oil.