2Tablespoonsfresh rosemary leaves + 2 teaspoons additional for garnish
Combine all dry ingredients – yeast, sugar, 2 cups flour and salt in a large mixing bowl.
Heat water to between 120-130 degrees. Add to dry ingredients.
Knead dough in either of 2 ways. If you have a mixer with kneading hook, run for about 2 minutes. If doing by hand, work it about 7-10 minutes. Add additional flour as needed so that dough is no longer tacky. You should be able to hold it without the dough sticking to you.
Grease a large bowl and place dough into bowl, rolling to cover surface with oil to prevent it from drying out. Cover with towel and let rest for 10 minutes.
Punch down dough and divide in half and shape into 2 oval loaves. Place on pizza stone sprinkled generously with cornmeal or a greased cookie sheet.
Brush with melted butter and sprinkle with additional rosemary and sea salt. Cover with towel and let rise until doubled, about 2 hours.
Preheat oven to 400 degrees.
Bake for 16-20 minutes or until golden brown.
Makes 2 loaves.
The secret to most yeast breads is to add the correctly warmed water to enable the yeast to rise. You'll find you can make any bread if you follow this rule.
To help get your bread moist and chewy in the center make sure that the bread rises to its full potential. Use your oven! Set your stone on the center rack with a large pan of very hot water in the bottom and close the door.