Step 1

Add the crumbled yeast, flour, semolina, salt, olive oil, 100 ml (approximately 1/4 cup) of warm water, sugar and rosemary to a bowl. Knead with the dough hook of a hand mixer to a smooth dough that no longer sticks to the bowl edge. Cover and let rise for about 30 minutes in a warm place.

Step 2

Knead dough again, shape into a log and cut into 20 pieces. Roll pieces on a floured surface to strands about 20 cm (approximately 8 inches) long and place side by side (with space between) on a baking sheet lined with parchment paper. Let rise again for about 20 minutes, covered.

Step 3

Preheat the oven to 160°C (approximately 325°F) convection.

Step 4

Brush the dough with water and bake in the preheated oven until golden brown and crisp, about 20 minutes. Remove from the baking sheet and allow to cool before serving.