Instructions: Sprinkle yeast over warm water in small bowl. Stir until dissolved.

Stir in sugar. Stir in 1/2 cup of flour until smooth. Let stand until mixture begins to bubble.

Combine remaining flour and salt. Stir in yeast mixture and rosemary. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Cover and let rise in lightly oiled bowl until doubled in size, about 1 hour.

Punch dough down. Roll to 9-inch circle on lightly floured surface. Place on lightly oiled baking sheet sprinkled with cornmeal.

Brush bread with oil mixed with garlic (optional). Sprinkle over cracked pepper and crushed rock salt. Using 2 fingers, poke holes at even intevals over the top of the bread. Let stand about 15 minutes. Bake at 425 degrees, 15 to 20 minutes or until golden brown and loaf sounds hollow when tapped. Remove to wire rack to cool slightly before serving.

Makes 8 servings.

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