Combine warm water (38°C) and yeast; let stand for 5 minutes until frothy.

Mix in flour, salt, chopped rosemary, and olive oil to form a coarse dough.

Knead on a floured surface for 10 minutes until smooth and elastic.

Let rise in a greased, covered bowl for 1 hour in a warm spot.

Deflate dough, shape into a round loaf, and place on a baking tray.

Let rise for an additional 30 minutes while preheating the oven to 200°C.

Slash the top with a knife and bake for 30–35 minutes until golden brown.

Cool on a wire rack before slicing.