This rosemary focaccia is the perfect bread to dip in a flavorful olive oil. Serve as a starter or use as the base for a hearty sandwich.
9 tablespoon olive oil
3 cup all purpose flour unsifted
3/4 cup semolina flour unsifted
1/2 teaspoon salt
1 1/2 tablespoon quick rising dry yeast
1 1/2 cup hot milk
1 tablespoon fresh rosemary leaves
Pour a scant tablespoon of the olive oil into a 9 inch square cake pan;spread evenly to cover the bottom and sides. Place all purpose flour,semolina flour,2 tablespoon of the olive oil,1/4 teaspoon of the slat and all of the yeast in the bowl of a mixer fitted with a dough hook.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
Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with 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 with additional salt and rosemary Bake for 20 minutes
Remove from oven and drizzle with remaining oil .