21/4 to 21/2 cups unbleached all-purpose flour
1 (1/4-oz.) pkg. active dry yeast
21/2 teaspoons dried rosemary, crushed
1 teaspoon salt
11/4 cups very warm water (120°F to 130°F)
2 tablespoons olive oil, plus additional for brushing dough
1/2 cup semolina flour, plus additional for dusting
Kosher (coarse) salt
In large bowl, combine 11/2 cups of the all-purpose flour, yeast, 11/2 teaspoons of the rosemary and salt. Stir in water and 2 tablespoons oil. Beat with electric mixer 30 seconds at low speed; beat at high speed 3 minutes. By hand, stir in 1/2 cup semolina and enough all-purpose flour to create manageable dough (it will be soft). Turn dough out onto floured surface. Knead in enough remaining all-purpose flour to make medium-soft dough, 3 to 5 minutes or until smooth and elastic. Place in greased bowl; turn dough greased side up. Cover; let rise in warm place 45 to 60 minutes or until doubled in size.
Punch dough down. Spray inside of jumbo resealable plastic bag with nonstick spray. Place dough inside; close bag, allowing room for dough to expand (or keep dough in large bowl). Refrigerate 16 to 24 hours.
Dust large baking sheet with semolina. Remove dough from bag. Place dough on baking sheet. Gently pull and stretch dough into 15x8-inch rectangle.
Cover loosely with clean kitchen towel; let rise in warm place 45 minutes or until nearly doubled in size.
Heat oven to 450°F. Using the tips of your fingers, press deep indentations into surface of dough every 11/2 to 2 inches. Cover again; let rest
10 minutes. Brush surface of dough lightly with oil; sprinkle with remaining 1 teaspoon rosemary and kosher salt. Bake 16 to 18 minutes or until golden brown. Serve warm, cut into wedges or squares.