Mix the flour and semolina in a large bowl.
Mix the yeast with the pinch of sugar.
Add the salt, olive oil and almost all the water.
Add all this to the flour, mix until soft but not sticky dough. (May need more water/flour).
Leave to rise in a bowl covered with cling film in a warm place until doubled in size.
Oil a tray and sprinkle with semolina.
Spread the dough out, oil and salt the top and sprinkle with chopped rosemary.
Leave to prove in a warm place for 10-15mins then bake at 220 ̊c for about 10mins or until it sounds hollow when tapped.
Drizzle all over with olive oil, then leave to cool before slicing.
Wine paring: Verdeca