Pour a scant TBS of the olive oil into 9" square cake pan; spread evenly to cover bottom and sides. Place flours, 2 TBS olive oil, 1/4 tsp salt, & all the yeast in a bowl of mixer fitted with dough hook. Blend on medium speed. Reduce speed to low; slowly add hot milk. Raise the speed to medium and continue beating 5 minutes. Knead 8-10 minutes.
Sprinkle bottom of the cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest 30 minutes.
Preheat oven 400.
Remove towel. Brush dough with 1-2 TBS olive oil. Sprinkle top with remaining salt and rosemary. Bake 20 minutes.