A delightful twist on classic rosemary bread, enhanced with olive oil for a rich flavor and soft texture.
Combine the yeast, sugar, and warm water in a mixing bowl and let it sit until bubbly.
Ensure the water is warm, not hot, to activate the yeast effectively.
Mix in the olive oil, salt, and half of the flour until a sticky dough forms.
Add the flour gradually to avoid lumps.
Add the rosemary and the remaining flour, kneading until the dough is smooth and elastic.
Knead on a floured surface to prevent sticking.
Place the dough in an oiled bowl, cover with a towel, and let it rise until doubled in size.
Place the bowl in a warm spot for optimal rising.
Punch down the dough, shape it into a loaf, and place it on a parchment-lined baking sheet.
Shape the dough evenly for uniform baking.
Let the loaf rise again until doubled in size.
Cover the loaf with a towel to prevent drying out.
Preheat the oven to 375°F and bake the bread until golden brown.
Check the bread by tapping the bottom; it should sound hollow when done.
Remove from the oven and let it cool before slicing.
Allow the bread to cool completely for easier slicing.
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