Mix rosemary leaves and olive oil with a hand mixer. Let it stand for at least 2 days. I recommend 4 days or longer.

Mix all ingredients except salt in a dough mixer until the dough is elastic. Use window pane test. Add the salt the last minutes. If you prefer to knead by hand you can use a stretch and fold technique. You will find a link in the recipe notes.

Let the dough ferment until doubled in size.

Spread some semolina on a lightly floured working surface. Form the dough into two loaves with an oblong batard shape. See link in recipe notes. Let the loaves rise in bannetons or on lightly floured parchment paper. Place kitchen towels on the sides to support the bread if you don't use bannetons.

Let the loaves rise until doubled in size, about 60-90 minutes.

Preheat your oven to 480ºF / 250ºC with two oven plates. One to bake the bread on and one just below.

Score each loaf along the side and place them in the oven. Lower the heat to 440ºF / 230ºC. Pour some water on the plate below and bake each loaf in 25-35 minutes.

Let the bread cool on wire racks.