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Scale the bread flour, semolina and yeast into the TM bowl; combine for 15 seconds from speed - to 6 or 7
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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
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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
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Lightly oil a bowl with EVOO or avocado oil
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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
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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
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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)
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Using a lintfree cloth, cover the dough and rest in a draft free place for 45 minutes
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Dimple the dough again with your fingers; rest for 30 more minutes
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Preheat the oven to 475 F
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Pour the 4 ounces of olive oil into the dimples and over the surface of the flatbread; add more, if needed
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Sprinkle or press rosemary leaves onto the surface of the dough
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Sprinkle course salt over the surface of the dough and immediately place into the preheated red hot oven
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Turn down oven to 425 F
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Bake for 25 or 30 minutes, until golden brown
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Remove from oven; slide onto wire rack to cool
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Brush with more olive oil while still hot