Rosemary Bread

1 T yeast
1 T sugar
1 c warm water
1 tsp salt
1 T olive oil
2-1/2 c flour
1 T fresh rosemary, chopped
1 T butter

Place yeast, sugar, water, salt and oil in bowl of a stand mixer fitted with paddle attachment. Mix for 1 minute. Add 2 cups flour and 1 tablespoon rosemary. Change to dough hook and knead, adding more flour as necessary, until dough is smooth and elastic, about 8 minutes.

Spray a bowl with cooking spray. Place dough into bowl, cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough and divide in half. Line baking sheet with parchment. Shape each piece of dough into a small, rounded oval loaf. Cover and let rise again until doubled, about 45 minutes.

Preheat oven to 375°. Bake 15-20 minutes until lightly browned. Remove from oven, brush with butter and sprinkle with sea salt.