Using a medium bowl, whisk the ¾ c of lukewarm water and yeast until combined and frothy

Using a standing mixer with paddle attachment, combine bread flour, semolina flour, olive oil, and honey

Beat in the yeast mixture until combined

Add salt and switch to the dough hook attachment on your mixture Knead for 5 minutes or until smooth and slightly tacky

Sprinkle flour onto the counter and remove dough from the mixing bowl. Knead the dough a about three times and form into a ball

Coat the sides of a large bowl with olive oil

Place the dough into the bowl and and cover with plastic wrap and place into a warm area for 30 minutes or until puffy

Grease a quarter sheet size pan and place the dough onto the sheet pan Press the dough out into the sheet pan forming a rectangle

Fold the dough into half lengthwise and then fold in half crosswise

Fold in half once more to form a rectangle

Cover with plastic wrap and place into a warm place for an hour or until the dough has doubled in half

To help with creating a warm place, preheat your oven to 200 degrees, once preheated turn oven off and place the dough into the oven

Once dough has doubled in size remove the plastic wrap and preheat the oven to 400 degrees

Press the dough out to fill the entire pan and using your fingers, poke indentions into the dough

Drizzle with olive oil and spread to cover the entire dough

Arrange the peach slices and sprinkle with the rosemary

Cover again and allow to rest for 30 minutes

Bake in the oven for 25 minutes or until the top of the bread is a light golden brown Remove from the oven and allow to cool for 15 minutes.