Bread with Olive Oil
Rinse rosemary, shake dry and finely chop the needles.
Dissolve yeast in 200 ml (approximately 3/4 cup) lukewarm water. Mix flour with salt and sugar in a bowl. Create a well in the center and pour yeast mixture and oil into it. Knead into a smooth dough. Place on a floured work surface and knead for 10 minutes. Cover and let rest for 1 hour.
Preheat oven to 200°C (approximately 400°F).
Fold rosemary into dough and shape into a loaf. Place on a baking sheet lined with baking paper and bake for 50-60 minutes. Remove, cool and slice to serve.