Break the rosemary into smaller parts, chop it and heat it briefly in a small pan with olive oil, so the oil acquires an herbal aroma. Leave to marinate and cool.
Mix the sifted flour with yeast, a pinch of salt, cooled olive oil (2 tablespoons) and gradually add room temperature water while mixing. Make a non-sticky, elastic dough, cover with a moistened cloth towel and leave to rise for at least an hour or until it doubles in volume.
Then transfer the dough to a baking tray coated with olive oil and make wells on the surface with oiled fingers, brush with rosemary oil. Cover with a damp towel and leave in a warm place for at least 30 minutes.
Add coarser salt and bake for 25-30 minutes at a temperature of 200 °C.
Immediately after baking, rub the surface with the rest of the olive oil and let it cool down at least partially before slicing.
all purpose flour 450g + for kneading
water 300 ml
fresh yeast 15g
sprig of rosemary 1 pc
olive oil 6 tbsp
servings: 1 baking dish
preparation time: 15 minutes + double rising of the dough (60 + 30 minutes)