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1
Toast the rosemary in a small saute pan over medium-high heat until fragrant, about 30 seconds. Remove from the heat and set aside.
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2
In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast. Let sit for 5 minutes, or until foamy.
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3
Combine the flour and salt and mound in a large bowl. Make a well in the middle. Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms. Knead in the honey and toasted rosemary.
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4
Put the dough in a large oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.
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5
Grease a 9 x 4-inch loaf pan. Punch down the dough and transfer to a floured work surface. Knead for 5 minutes then shape into loaf. Place the prepared pan, cover with plastic wrap, and let rise for 20 minutes. Or form into a nice round or oval loaf, rise and bake on a greased baking sheet
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6
Preheat the oven to 400u00b0F Place the pan in the oven and bake until the tops are golden, about 25 to 30 minutes. Invert the pan onto a cooling rack and let sit for 5 minutes, then remove the pan and let cool.
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7
Note - Before baking brush loaf with an eggwhite wash - then sprinkled it with rosemary- delicious.
