Olive and Rosemary Focaccia

In a food processor fitted with a metal blade, combine flour, semolina, yeast, salt, and sugar; pulse on/off to mix.

In a measuring cup, combine 2/3 cup hot water (120°F to 130°F) and olive oil.

With the processor motor running, gradually pour the hot liquid through the feed tube.

Process until the dough forms a ball, then process for 1 minute to knead.

If the dough seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour.

Transfer the dough to a lightly floured surface and knead a few times.

Coat a sheet of plastic wrap with cooking spray and place, sprayed side down, over the dough.

Let the dough rest for 20 to 30 minutes.

Place a baking stone or inverted baking sheet on the bottom rack of the oven to heat.

Preheat the oven to 450°F (heat the baking stone 25 minutes before baking; heat the baking sheet for 10 minutes).

Coat another baking sheet with cooking spray and dust with semolina.

On a lightly floured surface, roll the dough into a 16 x 12-inch rectangle.

Sprinkle olives and 2 teaspoons rosemary over half of the rectangle.

Fold the dough in half to enclose the olives and form a 12 x 8-inch rectangle. Press the edges together to seal.

Roll the dough into a 15 x 11-inch rectangle, about 1/4 inch thick.

Transfer the dough to the prepared baking sheet, cover with plastic wrap, and let rise for 20 minutes.

In a small bowl, combine 1 tablespoon oil and 1 tablespoon water. Brush the oil mixture over the top of the focaccia.

Sprinkle the remaining 2 teaspoons rosemary over the focaccia.

Dip your fingertips in any remaining oil mixture and press the dough to form dimples. Pinch and pleat the rim to finish the edges.

Place the baking sheet on the heated baking stone and bake until the bottom of the crust is golden and crisp, 10 to 20 minutes.

Transfer the focaccia to a cutting board and use a pizza cutter to cut into 8 rectangles.

Serve warm or at room temperature.