Rosemary Semolina Bread

Name: Rosemary Semolina Bread
Ingredients: 1 3/4 cups warm water (105°F to 115°F), divided; 1 tablespoon active dry yeast (measured from 2 envelopes); 2 1/4 cups (about) unbleached all purpose flour, divided; 1/2 cup extra-virgin olive oil; 2 teaspoons minced fresh rosemary; 2 1/2 cups semolina flour (pasta flour)*; 2 teaspoons fine-grained sea salt; Additional semolina flour; 1 tablespoon sesame seeds, divided; 1 teaspoon coarse-grained sea salt

Rosemary Semolina Bread was pinched from <a href="http://www.alexandracooks.com/2012/02/10/rosemary-semolina-bread-with-sea-salt-from-seattles-macrina-bakery/" target="_blank">www.alexandracooks.com.</a>

INGREDIENTS

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1 3/4 cups warm water (105°F to 115°F), divided

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1 tablespoon active dry yeast (measured from 2 envelopes)

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2 1/4 cups (about) unbleached all purpose flour, divided

•

1/2 cup extra-virgin olive oil

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2 teaspoons minced fresh rosemary

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2 1/2 cups semolina flour (pasta flour)*

•

2 teaspoons fine-grained sea salt

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Additional semolina flour

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1 tablespoon sesame seeds, divided

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1 teaspoon coarse-grained sea salt

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