Rustic Rosemary Bread

🥘 Ingredients

• water 1 cup
• yeast 2_1/4 tsp
• white sugar 1 tbsp
• olive oil 2 tbsp
• flour 1_1/2 cups
• fresh rosemary 3 tbsp
• salt 1 tsp
• flour 1 cup
• olive oil 1 tbsp
• course salt

1. 1

   In a bowl, whisk together the warm water , yeast , and white sugar until yeast has dissolved. Let stand for 10 minutes , or until yeast is foamy.
2. 2

   Add olive oil , flour , fresh rosemary (chopped), and salt . Mix until well combined.
3. 3

   Add in flour and begin kneading until smooth and elastic, adding additional flour as needed if the dough is sticky.
4. 4

   Lightly oil a bowl and cover, allowing to rest in a warm area until more than doubled 1 ½ hours .
5. 5

   Grease a rimmed baking sheet with olive oil . Lightly dust a clean work surface with flour.
6. 6

   Divide the dough into 2 equal pieces and shape each into an oval by folding and tucking the edges into the center.
7. 7

   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.
8. 8

   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.