Mix the bread flour and semolina together; rub in the yeast with fingers as if making the topping for a crumble

Add the salt, olive oil, and water mixing well until all are combined in the bowl

Transfer to the counter with the help of the rounded end of your scraper and work the dough as demonstrated in the video, below

Mold dough into a ball; lightly oil a bowl with EVOO or avocado oil and place the dough in the bowl covering with a lint free towel and rest in a warm place for 60 minutes, or until double in volume

With the help of the rounded end of your spatula, turn the dough out onto an oiled, parchment covered jelly roll pan or cookie sheet with edges

Using your fingers, push and prod the dough from the centre so that it spreads toward the edges of the pan (do not stretch or pull the dough)

Using a lintfree cloth, cover the dough and rest in a draft free place for 45 minutes

Dimple the dough again with your fingers; rest for 30 more minutes

Preheat the oven to 475 F

Pour the 4 ounces of olive oil into the dimples and over the surface of the flatbread; add more, if needed

Sprinkle or press rosemary leaves onto the surface of the dough

Sprinkle course salt over the surface of the dough and immediately place into the preheated red hot oven

Turn down oven to 425 F

Bake for 25 or 30 minutes, until golden brown

Remove from oven; slide onto wire rack to cool

Brush with more olive oil while still hot

Scale the bread flour, semolina and yeast into the TM bowl; combine for 15 seconds from speed - to 6 or 7

Scale in the salt, olive oil, and water: combine for 15 seconds from speed - to 6 or 7 until mixture comes together inside of the bowl

Set the time for 3 minutes, the speed at the Interval setting (knead) using the wheat shaft icon: do not leave the kitchen while kneading with the machine

Lightly oil a bowl with EVOO or avocado oil

Remove the dough from the TM bowl and place oiled bowl covered with a lint free towel to rest in a warm place for 60 minutes, or until double in volume

With the help of the rounded end of your spatula, turn the dough out onto an oiled, parchment covered jelly roll pan or cookie sheet with edges

Using your fingers, push and prod the dough from the centre so that it spreads toward the edges of the pan (do not stretch or pull the dough)

Using a lintfree cloth, cover the dough and rest in a draft free place for 45 minutes

Dimple the dough again with your fingers; rest for 30 more minutes

Preheat the oven to 475 F

Pour the 4 ounces of olive oil into the dimples and over the surface of the flatbread; add more, if needed

Sprinkle or press rosemary leaves onto the surface of the dough

Sprinkle course salt over the surface of the dough and immediately place into the preheated red hot oven

Turn down oven to 425 F

Bake for 25 or 30 minutes, until golden brown

Remove from oven; slide onto wire rack to cool

Brush with more olive oil while still hot