>> source: https://letsdishrecipes.com/rustic-rosemary-bread/

In a bowl, whisk together the warm @water{1%cup}, @yeast{2_1/4%tsp}, and @white sugar{1%tbsp} until yeast has dissolved.  Let stand for ~{10%minutes}, or until yeast is foamy.

Add @olive oil{2%tbsp}, @flour{1_1/2%cups}, @fresh rosemary{3%tbsp} (chopped), and @salt{1%tsp}.  Mix until well combined.

Add in @flour{1%cup} and begin kneading until smooth and elastic, adding additional flour as needed if the dough is sticky.

Lightly oil a bowl and cover, allowing to rest in a warm area until more than doubled ~{1.5%hours}.

Grease a #rimmed baking sheet{} with @olive oil{1%tbsp}.  Lightly dust a clean work surface with flour.

Divide the dough into 2 equal pieces and shape each into an oval by folding and tucking the edges into the center.

Transfer the loaves to the prepared baking sheet, seam side down.  Allow to rest uncovered for about ~{1%hour}, or until doubled in size.  Preheat the oven to 400F during the last 10 minutes of rising.

Bake the loaves in the preheated oven for ~{10%minutes}.  Remove and brush the loaves with the remaining olive oil.  If desired, sprinkle the tops with @course salt{}.  Return to the oven and bake for another ~{10%minutes} or until golden brown.