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1
In food processor fitted with metal blade, combine flour, semolina, yeast, salt and sugar; pulse on/off to mix.
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2
In measuring cup, combine 2/3 cup hot water (120F to 130F) and oil.
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3
With motor running, gradually pour hot liquid through food processor feed tube.
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4
Process until dough forms a ball, then process 1 minute to knead.
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5
The dough should be quite soft.
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6
If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour.
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7
Transfer dough to lightly floured surface and knead a few times.
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8
Coat sheet of plastic wrap with cooking spray and place, sprayed side down, over dough.
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9
Let dough rest 20 to 30 minutes.
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10
Place baking stone or inverted baking sheet on bottom rack of oven to heat.
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11
Preheat oven to 450F.
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12
(Heat baking stone 25 minutes before baking; heat baking sheet for 10 minutes. )
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13
Coat another baking sheet with cooking spray and dust with semolina.
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14
On lightly floured surface, roll dough into 16 x 12-inch rectangle.
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15
Sprinkle olives and 2 teaspoons rosemary over half of rectangle.
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16
Fold dough in half to enclose olives and form a 12 x 8-inch rectangle.
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17
Press edges together to seal.
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18
Roll dough into 15 x 11-inch rectangle, about 1/4 inch thick.
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19
Transfer dough to prepared baking sheet, cover with plastic wrap and let rise 20 minutes.
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20
In small bowl, combine 1 tablespoon oil and 1 tablespoon water.
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21
Brush oil mixture over top of focaccia.
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22
Sprinkle with remaining 2 teaspoons rosemary.
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23
Dip your fingertips in any remaining oil mixture and press dough to form dimples in focaccia.
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24
Pinch and pleat rim to finish edges.
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25
Place baking sheet on heated baking stone and bake until bottom of crust is golden and crisp, 10 to 20 minutes.
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26
Transfer to cutting board and use pizza cutter to cut into 8 rectangles.
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27
Serve warm or at room temperature.
