1 T sugar
1 C hot tap water
1 t salt
2 1/2 C flour
Mix yeast, sugar, and water and let sit until bubbly.Add 1 salt, 2 1/2 cup flour. Mix well, and then knead for 10 minutes.
Place in oiled, covered bowl and sit in a warm place for 1 hour or until doubled. Punch down, let dough rest.
Divide dough into 2 flat, rounded loaves. Place on a greased cookie sheet.
Brush each loaf with 2 T melted butter. Sprinkle with good amounts of coarse salt and rosemary. Let rise 45 minutes or until double. Bake 9-10 minutes or until light brown in 425 F oven.
Great served with oil and balsamic vinegar.