Rosemary Olive Oil bread

Rosemary olive oil bread — the best thing I have made in ages! I used a recipe that called for a little bit of butter and subbed olive oil instead. I’m not sure I’ll ever buy bread again. I'd like to make it with olives in it as well some time.

1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons rosemary
3 cups bread flour
1 tablespoon olive oil

Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 1/2 tablespoons rosemary. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes. You may need to add extra flour if the dough is too sticky.

Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Preheat oven to 375 degrees F (190 degrees C).
Bake 15 to 20 minutes in the preheated oven, or until golden brown.