In a large mixing bowl or stand mixer, combine the fine semolina, all-purpose flour, instant yeast, sugar, and salt.

Make a well in the center and pour in the warm milk, vegetable oil, and the whole egg.

Mix well to combine, then knead the dough for about 10 minutes by hand or 5 minutes with a dough hook until it is smooth and soft. The dough should be slightly sticky.

Gently fold in the sliced black olives and chopped rosemary until evenly distributed throughout the dough.

Grease a round baking pan (about 10-12 inches) with a little oil or butter.

Transfer the dough to the pan and press it down gently to flatten it into a disk that fills the pan.

Cover the pan with a clean kitchen towel and let it rise in a warm place for about 45 to 60 minutes, or until it has doubled in size.

Preheat your oven to 375°F (190°C).

Brush the top of the risen dough gently with the beaten egg yolk and sprinkle with nigella or sesame seeds.

Bake in the preheated oven for 20 to 25 minutes, or until the top is a deep golden brown.

Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.