In a small bowl, add the warm water, yeast and sugar and let sit for 3-5 minutes or until frothy.

In your mixing bowl, whisk together the flour, salt, oregano, basil, garlic powder, black pepper and fresh rosemary.

Add the yeast mixture and the olive oil to the dry ingredients and mix with the dough hook on low speed for 4-5 minutes, scraping down the sides as needed until it’s all incorporated in to a dough. If the dough does not form in to a ball, add an extra 1 Tbsp of flour at a time, (up to half a cup), until it starts to form a ball and feels tacky to the touch, but does not stick to your fingers.

Transfer dough to lightly oiled large bowl, (or move it around in the mixer bowl and spray underneath), spray the top of the dough with cooking spray, cover with saran wrap and a clean towel, and let the dough rise in a warm place for an hour, or until doubled in size. (I turn my oven on for one minute at the lowest setting then turn it off and let my bread rise in there.)

Line a baking pan with parchment paper, a silicone mat, or spray lightly with cooking spray. (Or you can use a bread stone.)

Divide the dough in two equal size pieces and form each piece in to a ball.

Place the balls on your prepared cookie sheet or bread stone, cover with a clean towel and let rise for another 30 minutes in a warm place.

Preheat oven to 400°.

Melt 1 Tbsp butter in the microwave.

Remove the bread from the oven, quickly brush both loaves with the melted butter, sprinkle with sea salt and some more fresh rosemary and then return to the oven for an additional 8-12 minutes or until they are golden brown. Enjoy!