In a large bowl of a stand mixer, whisk together 1/4 cup water, yeast and sugar until yeast has dissolved. Let rest for 5 minutes.

Add 1 tablespoon olive oil, the remaining 3/4 cup warm water, 1 1/2 cups flour, 3 tablespoons rosemary and fine salt - using the paddle attachment of your stand mixer, blend mixture until combined. I found that using the paddle attachment instead of the dough hook for this step was easier to combine the ingredients. Alternatively, you can mix it with a wooden spoon.

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

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

Scoop dough out of bowl and divide into two equal portions.

Spray two baking sheets with non-stick spray or grease them with olive oil.

Lightly dust a clean work surface with flour and shape each dough section into rounds or ovals while folding tops into the middle and then tucking and pinching seams on the bottom.

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.

Bake in preheated oven for 10 minutes, the remove from oven and brush loaves with remaining 1 tablespoon olive oil and sprinkle tops the remaining 1 tablespoon rosemary and with a bit of kosher salt.

Return to oven and bake 10 - 15 minutes longer until golden brown.

Serve warm with Italian Herb Bread Dipping Oil (recipe below)