Fresh Appetizers and Sandwiches

Ingredients

• 1 (¼-ounce) package active-dry yeast (or 2¼ tsp)
• 1½ tsp honey
• 1½ cups warm water (110°F)
• ½ cup semolina
• 4 cups all-purpose flour
• 1 tsp fine salt
• 6 Tbs California Olive Ranch EVOO, divided
• 2 cloves garlic, minced
• 1½ Tbs chopped fresh rosemary needles, divided
• 2 tsp coarse sea salt
• Freshly ground black pepper, to taste
• 10 sundried tomatoes packed in oil, drained and quartered

Directions

1. In a stand mixer fitted with dough hook attachment, dissolve yeast and honey in water. Add semolina, flour, fine salt, 4 tablespoons olive oil, garlic and 1 tablespoon rosemary; mix to combine.
2. Beat dough on medium speed until shiny and smooth; add more flour if needed. Place dough in lightly oiled bowl; cover and let rise until doubled in size, about 2 hours.
3. Preheat oven to 400°F. Brush a 10 x 15-inch (approximate size) jellyroll pan with 1 tablespoon olive oil. Without kneading, gently place dough in pan to fit. Set aside to rise for about 15 minutes.
4. Just before baking, make dimples in bread by pressing with fingertips. Drizzle remaining tablespoon of olive oil evenly over surface. Sprinkle with coarse sea salt, pepper, tomatoes, and remaining chopped rosemary. Bake until lightly browned, about 20 minutes. Remove from pan, and cool on wire rack.