Artisan Rosemary Bread

Recipe

Combine the yeast, sugar and water in a large mixing bowl. Let stand for 5 minutes, until foamy.
2¼ teaspoons active dry yeast, 2 teaspoons sugar, 1 cup warm water
Add 1 tablespoon of olive oil, rosemary, table salt, and flour. Mix with large spoon until dough forms. Then work dough by hand on a lightly floured surface for about 5-7 minutes.
2 tablespoons extra-virgin olive oil, 2 tablespoons fresh rosemary, ½ teaspoon table salt, 2 ½ cups all-purpose flour
Rub olive oil on the inside of a clean bowl, add dough and cover with plastic wrap or a damp towel. Place in a warm place to rise until doubled, about 1 hour.
Place a sheet of parchment paper on a baking sheet. Punch down the dough and divide into two halves. On a lightly floured surface knead each piece for about a minute sprinkling with extra flour, as needed, and shape into a ball.
Place each loaf on the prepared baking sheet, with plenty of room for them to rise. Let stand, uncovered, until dough has doubled, about 1 hour.
Preheat oven to 400℉. Bake the loaves for 10 minutes. Remove from oven and brush with remaining olive oil. Sprinkle with the kosher salt and remaining chopped rosemary over top of the loaf. Return to the oven and bake for another 10-12 minutes, or until golden brown.
½ teaspoon kosher salt, 1 tablespoon fresh rosemary
Let cool slightly and serve warm.