Rosemary Bread Recipe

I love going to Italian restaurants where you get the bread that you can dip into the oil and vinegar mixture. OH! Bread is my favorite food!!! I found the recipe and it is just delicious. It has the crispy outer edge and is so yummy dipped in oil and vinegar.

1 packet dry yeast (or 2 ½ tsp)
2 cups warm water
1 T sugar
2 t salt
4 cups flour
1-2 t fresh Rosemary plus more for topping (I have used the dried and thought it was fine also.)
Olive Oil, Corn meal, Melted butter and salt

Dissolve yeast in the warm water and sugar. Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not Knead!! Cover and let rise for 1 hour. Remove dough. It will be sticky. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal. Cover with a towel or greased plastic wrap. Then let it rise another hour. Brush each round with melted butter and lightly sprinkle with more Rosemary and salt. Bake at 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.