from Regaleali, Italy

• 3 1/3 cups semolina flour
• 1 tbs. sea salt
• 1 cake compressed yeast [24 grams]
• 2 cups warm water
• ¾ cup olive oil
• ¾ cup white wine
• Coarse salt
• 1 sprig rosemary
• Olive oil
  

Mix the flour and salt and make a well. Crumble the yeast in the center and dissolve it with 1 cup of the warm water. Add the olive oil and wine,  little by little, working in the flour. Mix in as much of the rest of the water as  needed to make a smooth dough that is easy to handle. Work the dough for about 5 minutes. Sprinkle a bowl with olive oil, put in the ball of dough,  and turn it around so that the dough is oiled on all sides. Cover with  plastic wrap and refrigerate overnight. 

Two hours before baking, sprinkle a 16-12 inch baking sheet with olive oil, stretch the dough on it, covering it completely. Put the baking sheet in a warm place under a tea towel until doubled, about 2 hours. Press your  fingertips all over the dough, sprinkle with coarse salt and rosemary needles and drizzle olive oil in the indentations. 

Bake in a 400-degree oven for 30-35 minutes. Remove from the oven and sprinkle with olive oil again. Cut into pieces and serve hot. Cooled and stored in a plastic bag, it will stay good for a few days.  Heat when ready to serve.