In a small bowl, combine the warm milk and quick-rising yeast. Allow it to sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, whisk together the all-purpose flour, semolina flour, and 1/2 teaspoon of salt.
Pour the yeast mixture into the bowl with the dry ingredients. Add 6 tablespoons of olive oil and the fresh rosemary leaves. Mix until a shaggy dough forms.
Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly greased bowl. Cover it with a kitchen towel and let it rise in a warm spot until it doubles in size, about 1 hour.
Once risen, punch down the dough to release any air bubbles. Shape it into a loaf or divide it into smaller rolls.
Place the shaped dough on a baking sheet lined with parchment paper. Cover it again and let it rise for another 30-45 minutes until puffy.
Preheat your oven to 400°F (200°C).
Brush the top of the dough with the remaining 3 tablespoons of olive oil and sprinkle with a little extra salt if desired. Bake for 25-30 minutes until golden brown.
Let the bread cool on a wire rack for about 10 minutes. Serve warm with olive oil for dipping.
