Rosemary Bread

Ingredients

• 1 cup warm water
• 2 1/4 tsp active dry yeast
• 2 tsp granulated sugar
• 3 Tbsp extra virgin olive oil, divided, plus more for serving
• 2 1/2 – 3 cups all-purpose flour, plus more for dusting
• 3 1/2 Tbsp chopped fresh rosemary
• 1 tsp fine salt
• 1/4 tsp kosher salt, optional
• Freshly ground black pepper, for serving

Directions

1. Set up your electric stand mixer with its bowl, then whisk the yeast and sugar into 1/4 cup water until everything has dissolved. Give it 5 minutes to wake up.
2. Fit the mixer with the paddle attachment. Add 1 Tbsp olive oil, the 3/4 cup warm water still waiting in the measuring cup, 1 1/2 cups flour, the rosemary, and fine salt, then mix just until it all comes together.
3. Swap the paddle for the dough hook. Add 1 cup more flour, then knead on medium speed until the dough is smooth and elastic, adding more flour only as needed if it keeps clinging to the bowl. Cover the bowl and set it in a warm spot until the dough has grown to more than double, about 1 1/2 – 2 hours.
4. Turn the dough out and divide it into 2 equal pieces. Coat a rimmed baking sheet with 1 Tbsp olive oil. Dust a clean work surface lightly with flour, then shape each piece into an oval, folding the top toward the center as you tuck and pinch the seams to give the loaves some structure.
5. Move the loaves to the prepared baking sheet, spacing them evenly apart. Let them rise uncovered until they are more than doubled, about 1 1/2 hours. During the final 10 minutes of that rise, heat the oven to 400 degrees.
6. Bake the loaves for 10 minutes. Pull them from the oven, brush with the remaining 1 Tbsp olive oil, and sprinkle the tops evenly with kosher salt. Return them to the oven and bake 10 – 15 minutes longer, until golden brown. Serve warm with olive oil mixed with freshly ground black pepper for dipping.