Dissolve yeast in the warm water and sugar. Add flour, salt, and 1-2 tsp chopped rosemary and stir until blended, do not knead!!

TIP: I like to buy yeast in a large package and then store it in a plastic container and keep in the freezer. It lasts forever. OR if you don't make bread that often, just buy the yeast packets.

Cover and let rise for 1 hour or until double in size. If you have a big mixer, I keep the dough there with a lid on, it's nice and moist in there. Or simply keep it in the mixing bowl and cover with a moist cloth while it raises.

Remove dough. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal.

OR you can place it on your silicone baking mat with no oil. Cover with a towel or greased plastic wrap. Let it rise another hour.

TIP: It will be sticky. I like to put cooking spray on my hands for taking out the dough and shaping it.

Brush each round olive oil and lightly sprinkle with more rosemary and salt.

Bake @ 425 for 10 minutes, then reduce temperature to 375 for 15 minutes more.