Recipe at: http://www.themeatmen.sg/semolina-pizza-foccacia
Today we are going to try to do 2 popular classic hits - Margherita Pizza and Rosemary Focaccia! Both Italian classics, one very important element is in making fresh yummy dough. We used San Remo’s Semolina Flour, which is a high-protein, high-gluten flour milled from durum wheat.
The recipes will all take under an hour to make, and are relatively straightforward. For the pizza, spread marinara sauce onto the dough base and add (we like lots of) parmesan cheese over the sauce. The focaccia has a nice tinge of rosemary and sprinkled with black pepper and salt!
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