Rosemary Bread

Ingredients:

• 7 g dry active yeast
• 2 teaspoons of sugar
• 2 tbsp olive oil, plus more for greasing
• 2.5 cups of premium wheat flour, plus more for dusting
• 2 tbsp dried rosemary
• 1 teaspoon fine salt
• 1/2 teaspoon coarse salt and ground black pepper

Preparation:

1. In a large bowl, combine yeast, sugar, and 1/4 cup warm water. Let stand for 5 minutes, until lightly foamed.
2. Add 1 tablespoon olive oil, flour, 1.5 tablespoons rosemary, fine salt and 3/4 cup warm water to the bowl with the yeast; stir with a wooden spoon.
3. Turn the dough out onto a lightly floured work surface and knead, adding additional flour, until the dough is smooth and elastic, about 10 minutes.
4. Grease a large bowl with olive oil. Place the dough in the bowl, cover with plastic wrap, and let it rest at room temperature for 2 hours, until it doubles in size.
5. Grease 2 baking sheets with olive oil. Transfer the dough to a generously floured work surface and divide into 4 portions. Sprinkle flour on top, form each portion into a ball, and place on the prepared baking sheets. Let rest at room temperature, uncovered, until the dough has doubled in size.
6. Bake the bread in a preheated oven at 200°C (400°F) for 10 minutes. Then brush with the remaining 1 tablespoon of olive oil and sprinkle with coarse salt and rosemary. Bake until golden brown, about 10 minutes more. Remove from the oven and cool completely. Serve with olive oil and ground black pepper.