½ pack yeast
1 ¼ cup lukewarm water
1 tablespoon honey
1 tablespoon EVOO
1 teaspoon salt
Scant 2 cups wheat flour
1 cup Durum Semolina Flour
In a bowl, dissolve the yeast in water, and mix in the honey, oil and salt.
Add the flour a little at a time, and knead the dough until all the flour has been incorporated and the dough is soft to the touch.
Cover and let the dough rise for 30 minutes.
Tip the dough out of the bowl onto a lightly floured counter and divide into two pieces.
Form each piece into a round, then with a roller form two rectangular breads – or make a big piece fitting a baking sheet.
Line a baking sheet. Place bread on baking sheet and top with rosemary, basil, and salt flakes.
Let rest for 20 minutes.
Bake in 350 degrees for about 20 minutes.
Let cool on wire rack.
The scent of rosemary that envelopes the kitchen! Like you want to turn off the kitchen fan entirely, close your eyes and pretend you’re in Italy. Unless, of course, you are in Italy.