Step 1

In the bowl of an electric stand mixer, whisk together 1/4 cup water, yeast and sugar until yeast has dissolved. Allow to rest 5 minutes.

Step 2

Add 1 Tbsp olive oil, remaining 3/4 cup warm water, 1 1/2 cups flour, the rosemary and fine salt and using the paddle attachment blend mixture until combined.

Step 3

Switch attachment on stand mixer to a hook attachment, add in 1 cup more flour and knead mixture on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl.

Step 4

Cover bowl and allow to rest in a warm place until more than doubled, about 1 1/2 - 2 hours.

Step 5

Scoop dough out and divide into two equal portions. Grease a rimmed baking sheet with 1 Tbsp olive oil.

Step 6

Lightly dust a clean work surface with flour and shape dough portions into ovals while folding tops into middle, tucking and pinching seams to build structure.

Step 7

Transfer to prepared baking sheet spacing evenly apart and allow to rest, uncovered, until more than doubled about 1 1/2 hours. Preheat oven to 400 degrees during last 10 minutes of rising.

Step 8

Bake in preheated oven 10 minutes, the remove from oven and brush loaves with remaining 1 Tbsp olive oil and sprinkle tops evenly with kosher salt.

Step 9

Return to oven and bake 10 - 15 minutes longer until golden brown. Serve warm with a mixture of olive oil and freshly ground black pepper for dipping.