Ingredients:

• 3 cups bread flour (or all-purpose flour)
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped (plus extra for topping)
• 1 ¼ cups warm water
• 1 tablespoon coarse sea salt (for topping, optional)
• 1 tablespoon olive oil (for brushing)

Instructions:

1. In a large bowl, mix flour, salt, sugar, yeast, and chopped rosemary.
2. Add warm water and olive oil. Stir until a sticky dough forms.
3. Cover and let rise for 1–2 hours until doubled in size.
4. Transfer dough to a floured surface, shape into a rustic loaf, and place on a baking tray or in a Dutch oven.
5. Let rise again for 30 minutes.
6. Brush with olive oil, sprinkle extra rosemary and coarse sea salt on top.
7. Score the top with a sharp knife.
8. Bake at 425°F (220°C) for 30–35 minutes, until golden brown and crusty.
9. Let cool slightly, then tear and serve warm.

Optional: Brush with melted garlic butter after baking for extra flavor.