2 1/2 cups all-purpose flour, plus more for dusting
2 tbsp dried rosemary
1 tsp fine salt
1/2 tsp kosher salt
freshly ground pepper
Instructions
Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes. Add 1 tbsp olive oil, the flour, 1 1/2 tbsp rosemary, the fine salt and 3/4 cup warm water, stir with wooden spoon (or with the dough hook attachment) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. Or knead the dough with a dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes. Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, the ntuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, 2 hours.
Preheat oven to 400°. Bake the loaves 10 minutes; brush with the remaining 1 tbsp olive oil and sprinkle with the kosher salt and remaining 1/2 tbsp rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
Originally Submitted
7/1/2012
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