I have been making this rosemary bread for years and years. It is soft on the inside and a bit crusty on the outside. You can cook it in a hot Dutch oven for a crustier finish. Pat it down and use it for flat bread. Or put it in a loaf pan and use it for sandwiches. It is very versatile.
2 cups warm water
2 Tbs yeast
2 Tbs sugar or honey
2 Tbs olive oil
4-5 cups all purpose flour, plus flour for kneading
1 Tbs salt
6 Tbs fresh rosemary, chopped
Add yeast and sugar or honey to warm water, stir to dissolve. Let sit about five minutes to activate
In a large bowl, I use a large Tupperware bowl that has a lid, add 2 cups of the flour, salt, and rosemary and stir to combine.
Add the liquid to the bowl. Mix to combine.
Stir in olive oil and eggs. Using a bread whisk or your hands mix thoroughly.
Add a cup of flour and work into dough.
Continue adding flour a ¼ cup at a time until a stiff dough forms. Knead inside the bowl or on a floured surface for five to ten minutes.
Shape into a ball and place in the bottom of the bowl.
Oil the dough on all sides. Put lid on bowl and place in a draft-free warm place to rise for about an hour or until doubled in size.
Remove dough from bowl and cut in half. Shape each to fit the pan you are using, a loaf pan, round pizza disk, or cookie sheet. Make sure the pans are greased lightly with olive oil.
Cover the loaves with a towel and let rise for an half an hour.
Preheat oven to 450 degrees.
Bake risen loaves for 12-15 minutes, until top is golden brown.