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 tablespoons quick-rising dry yeast
1 1/2 cups hot milk (between 120 to 130 degrees F)
1 tablespoon fresh rosemary leaves
Pour a 1/2 tablespoon of the olive oil into a 9-inch square cake pan; spread 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 or you can mix by hand.
Mix ingredients on medium speed. Reduce speed to low and slowly add hot milk. Increase the speed to medium and continue mixing for 5 minutes, then knead about 10 minutes by hand.
Dust the bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let it rest for 30 minutes.
Preheat oven to 400º F. Remove towel and brush dough with 1 to 2 tablespoons of the olive oil. Dust the top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.