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1
Whisk yeast with warm water in a mixing bowl; whisk in 2 tablespoons olive oil, salt, semolina flour, and 2 teaspoons rosemary until thoroughly combined.
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2
Mix in 2 1/2 cups bread flour, using a wooden spoon, until dough is too stiff and sticky to mix.
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3
Turn dough out onto a floured work surface.
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4
Knead, dusting with remaining 1/4 cup bread flour as needed, until dough is soft, smooth, and slightly elastic, 2 to 3 minutes.
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5
Drizzle dough with 1 tablespoon olive oil, spreading oil over the dough.
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6
Knead briefly, about 2 minutes, to incorporate olive oil.
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7
Repeat with 1 more tablespoon oil.
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8
Knead 2 or 3 more minutes to incorporate olive oil.
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9
Drizzle dough with 1 more tablespoon oil and knead in as before.
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10
If dough seems too sticky, knead in a little more flour.
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11
Knead until dough is soft, smooth, and elastic, 1 to 2 more minutes (7 to 8 minutes total kneading time).
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12
Drizzle 1 more tablespoon olive oil into a large bowl, place dough into bowl, and turn dough in bowl several times to coat with oil.
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13
Cover bowl with aluminum foil and let rise in a warm place until doubled, 1 to 2 hours.
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14
Coat a sheet pan lightly with 1 teaspoon olive oil.
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15
Turn dough into pan and press gently into a rough rectangular shape using your fingers, pressing out air bubbles.
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16
Cover sheet pan loosely with plastic wrap and let rest 15 to 20 minutes to relax the gluten.
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17
Drizzle 1 tablespoon more olive oil onto the dough, spread oil onto dough, and poke 3 or 4 oil-covered fingers deeply into the dough to make dimples all over the surface.
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18
Poke holes all the way down to the bottom of the pan.
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19
Fill in any spaces with holes until entire surface is covered with dimples.
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20
Let rise until nearly doubled, about 45 minutes.
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21
Preheat oven to 475 degrees F (245 degrees C).
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22
Sprinkle 2 teaspoons minced rosemary over top of dough.
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23
Drizzle 1 more tablespoon olive oil onto the surface of the dough and brush on very lightly to avoid moving the rosemary.
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24
Sprinkle with sea salt.
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25
Bake in the preheated oven until focaccia loaf is lightly golden brown, about 15 minutes.
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26
Brush 1 last tablespoon olive oil onto the loaf.
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27
Transfer to a rack and let cool before cutting.
