In the bowl of a stand mixer fitted with dough hook attachment, add the yeast, sugar and water. Allow to rest for about 10 minutes until yeast is nice and foamy.

Add the rosemary, oil, salt, pepper and flour. Mix on low speed and allow the dough hook to knead the bread for at least 5 minutes.

Take the dough out of the bowl and knead lightly on the counter, adding a little more flour if the dough is too sticky.

Form into a ball. Place in a glass bowl and add an additional tablespoon of the OMAGGIO Limited Reserve Extra Virgin Olive Oil turning so entire dough ball is coated. Cover the bowl with a towel and allow to rise for 1 hour, or until doubled in size.

Deflate dough and form into an oblong shaped loaf. Place on a piece of parchment paper and allow to rise again until doubled in size - an additional 30-45 minutes.

Preheat oven to 450 degrees. Place a pizza stone or baking sheet turned upside down on the middle rack of the oven. Place a shallow pan on the bottom rack of the oven.

With a serrated knife, cut a couple of slashes in the top of the loaf.

Carefully place the loaf of bread (on the parchment paper) on the pizza stone. I used a pizza peel to transfer the loaf.

Pour one cup of water into the pan on the bottom rack. The steam will help the crust to get crisper.

Bake for 20-22 minutes. The loaf will be nice and brown and sound hollow when tapped.