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1
Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer).
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2
Let sit until foamy, about 5 minutes.
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3
Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
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4
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes.
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5
(Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
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6
Brush a large bowl with olive oil.
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7
Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
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8
Brush 2 baking sheets with olive oil.
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9
Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces.
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10
Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle.
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11
Fold in the sides to make a free-form square.
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12
Use a spatula to turn the dough over, then tuck the corners under to form a ball.
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13
Place seam-side down on a prepared baking sheet.
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14
Repeat with the remaining dough, putting 2 balls on each baking sheet.
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15
Let stand, uncovered, until more than doubled, about 2 hours.
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16
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary.
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17
Continue baking until golden brown, about 10 more minutes.
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18
Transfer to a rack to cool.
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19
Serve with olive oil seasoned with pepper.
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20
Photograph by Lisa Shin
