Almost-Famous Rosemary Bread

1 1/4 ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil plus more for brushing and serving.
2 1/2 cups all purpose flour
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper

Directions:
Stir the yeast, sugar and 1/4 cup warm water in a large bowl.  Let sit until foamy about 5 minutes. 

Add 1sablesppon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 warm water, stir with a wooden spoon (or with the dough hook if using a mixer) 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 with the 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. Generoursly 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 spatural to turn the dough over, then tuck the corners under to form a ball. Place seam side down on prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand.  uncovered until more than doubled about 2 hours. 

Preheat oven to 400 degreesF. bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with Olive oil seasoned with pepper.

Second rise waiting to go into oven

fresh out of oven and on rack to cool.