Mix all of the dry ingredients together, including half of the rosemary.
Slowly add the wet ingredients until they are fully incorporated.
Knead the dough for 5 minutes and then rest for 30 minutes.
Knead the dough again for 1 minute and then rest again for 30 minutes.
Top with reserved rosemary.
Place the dough into an oil pan then cover with a damp towel and allow to rise for 1 hour.
Bake at 425F for 30 minutes or until internal temp reaches 205 F.
Cool on rack.