500g bread flour
1.5 tablespoon semolina
15 grams dried yeast
50ml olive oil, plus a little extra
2–3 rosemary sprigs, leaves only
Salt and freshly ground black pepper
1. Thoroughly mix the flour, semolina and yeast with a 2-3 generous pinches of salt. Mix 320ml warm water with the olive oil. Make a well in the middle of the flour mixture and gradually add the liquid, mixing gradually as well. When all the liquid is added and the its all forming a dough, use your hands for the final mix. Tip the dough out onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and springy.
2. Place the dough in a large floured mixing bowl and leave to rise in a warm place for 30–60 minutes until doubled in size.
3. Preheat the oven to 200 degrees C
4. Place the risen dough in an oiled baking tray (about 28 × 20cm) and sprinkle with a little salt. Using your fingers, gently push the dough to the corners of the tray.
5. Push small bunches of rosemary leaves into the dough over the top surface.
6. Drizzle the bread with a little extra olive oil and place in the preheated oven for 30 minutes until golden.
7. Turn out of the tray, then transfer to a board, slice and serve.