Rosemary Olive oil loaf

1. Whisk flour and yeast together in a medium bowl. Add room-temperature water and one tablespoon of olive oil and stir with a wooden spoon until a shaggy mass forms and no dry flour remains. Cover the bowl with plastic wrap and let sit for 10 minutes.

2. Sprinkle the salt and 3 tablespoons chopped rosemary over the dough, drizzle on the remaining 3 tablespoons olive oil, and mix until fully incorporated. Cover the bowl with plastic and let the dough rest for 20 minutes.
3. With wet hands, fold over the dough on a floured surface, folding it gently until you have a round loaf, preheat the oven to 200 Degrees Celsius, and drop the bread in a parchment-lined cast iron pot.
4. Let it rise another 15-20 minutes, dress with more olive oil, coarse salt, and more rosemary.
5. Bake the bread for 40 minutes, remove the lid and bake for another 15 minutes until golden brown.
6. Let it cool before slicing.