Rosemary Foccacia Bread

Your wish is my command, Linds.... This is a great foccacia recipe. Gotta love fresh rosemary. Semolina flour can be tricky to find. You can often find "Bob's Red Mill" brand in small plastic bags in the flour section of the store or some stores sell it in bulk.

9 Tbsp. Olive oil (divided use)
3 C. unsifted all-purpose flour
¾ C. unsifted semolina flour
½ tsp. salt (divided)
1½ Tbsp. quick-rising dry yeast
1½ C. hot (between 120 and 130 degrees) milk
1 Tbsp. 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 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°. 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. Makes 6 - 8 servings.