These fragrant rosemary loaves only require a 5-minute knead and a 20-minute bake. It can't get any simpler than that!
In a large bowl add the yeast, sugar, and 1/4 cup of the warm water. Stir gently, then let sit for 5-10 minutes, or until foamy.
Add 1 Tbsp olive oil, flour, salt, rosemary and the remaining 3/4 cup water to the bowl. Stir until a ball of dough forms.
Flour a surface and fold the dough on to it. Knead the dough until smooth and elastic, about 5-10 minutes. If needed dust on more flour.
Coat the inside of a large bowl with 1 Tbsp of olive oil. Add the dough, cover in plastic wrap, and let it sit at room temp 1 1/2 to 2 hours or until double in size.
Flour a surface. Coat 2 baking sheets with 1 Tbsp olive oil. After the dough is done rising, scoop out and divide into 4 equal portions.
Form each portion into a round by folding the sides of the dough into the middle. There should be a seam on the bottom of the dough and the top should be smooth. Place 2 of the dough rounds, seam side down, on each of the baking sheets. Let sit at room temperature for 1 1/2 - 2 hours or until double in size.
My favorite accompaniments for this bread is olive oil and herbs, sun-dried tomato hummus, or a simple swipe of salted sweet cream butter.