Olive Oil Rosemary Bread

Olive Oil Rosemary Bread
1/3 cup Extra Virgin Olive Oil
2 tsp dried rosemary
4 1/3 cup bread flour
2 1/4 tsp sea salt
2 1/2 tsp yeast
1 3/8 cup warm water

1.) Combine the olive oil and rosemary, let stand for 10 minutes or longer.
2.) Place the flour salt and yeast into a bowl (a mixer is a very handy tool for this bread). Pour in the olive oil/rosemary mixture and mix until thoroughly incorporated.
3.) Add the water in a steady stream only as fast as the flour will accept it. After the dough has formed a ball, let the mixer knead it for one minute, or knead by hand for 5-10 minutes.
4.) Remove the dough from the bowl and form into a ball. Place in a food bag and seal. Let rise in a warm place for about one hour. Punch down and let rise for another hour. Punch down and let rest for 10 minutes.
5.) Place the dough onto a lightly floured surface and roll into a loaf (or braid, it's beautiful braided). Transfer to a baking pan (with either a dusting of cornmeal or parchment paper to prevent sticking). Cover tightly with plastic wrap (I've always just used a damp flour sack to cover it with). Let rise at room temperature for 45-60 minutes.
6.) 15 minutes before baking, preheat the oven to 450 degrees F. Uncover the loaf and dust with flour if desired. Bake at 450 degrees F for 10 minutes. Reduce the heat to 375 degrees F and bake for an additional 20-25 minutes, until browned and hollow sounding when tapped.