Rosemary Olive Oil Bread

1 cup very warm water

1 packet of rapid rise yeast

1 tablespoon sugar

2 tablespoons fruity olive oil

2 tablespoons finely chopped rosemary leaves

1/4 teaspoon Italian herbs

1 teaspoon salt

Freshly ground pepper to taste

2 cups King Arthur all-purpose flour (plus more for kneading)

1 egg, beaten

Additional rosemary, either fresh or dry for sprinkling to top of dough

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Meanwhile steep the chopped rosemary in the olive oil. Add the salt, rosemary olive oil mixture, and other seasonings to the bowl. Add one cup of the flour and stir to incorporate all of the ingredients. Add the second cup of flour and mix to combine. It will be sticky. Dump the dough onto a heavily flour board and knead for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth. I added about 1/2 cup more flour in increments.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pan, cover and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake in preheated oven for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.