- 1 Tablespoon active dry yeast (or substitute one packet)
- 1 Tablespoon sugar
- 1 Cup warm water (105°-115°F)
- 2 ½ Cups flour, separated
- 1 teaspoon salt
- 2 Tablespoons fresh rosemary + extra for sprinkling
- 1 Tablespoon dried rosemary
- 1 Tablespoon dried Italian seasoning
- 2 Tablespoons butter, melted
- Sea salt
** You can omit the rosemary/seasonings altogether. However, don’t omit the salt.
- Combine yeast, sugar, and water in a large bowl and allow mixture to become bubbly (5-10 minutes).
- Add 2 cups of flour, salt, and whatever seasonings you are using. Turn out onto a floured surface and knead for about 10 minutes by hand adding additional flour as necessary.
- Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, about an hour.
- Punch dough down and divide into 4 sections. Let dough rest for 5 minutes.
- Shape dough into oblong loaves and place on greased baking sheet. Brush with melted butter and seasonings. Let rise for 25 minutes.
- Just before baking sprinkle with sea salt. Bake at 400°F for 12-16 minutes until golden.