9 T olive oil,l divided
3 c unsifted, all-purpose flour
3/4 c unsifted semolina flour
1/2 t salt, divided
1 1/2 T quick-rising yeast (2 pkgs)
1 1/2 c hot (120-130 degrees) milk
1 T fresh rosemary leaves
1. Pour a scant of a T of the olive oil into a 9" square cake pan; spread evenly to cover bottom and sides.
2. Place all-purpose flour, semolina flour, 2T of the olive oil, 1/4 t of salt, and all yeastin the bowl of a mixer fitted with a dough hook (the mixing can be done by hand as well).
3. 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 8-10 minutes by hand).
4.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°F.
5. 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.
In my opinion: I can't describe in words how good this bread is. I made my own rosemary oil to dip it in and we can't keep this around the house. To me it is as close to Macaroni Grill's bread as it gets.