Rosemary Olive Oil Bread
| Yield: | 1 Servings |
| Categories: | Breads |
| 1 | ts | Active dry yeast |
| 1 1/2 | c | Water; 105-115 degrees |
| 2 | c | Basic bread sponge |
| 3 | tb | Extra virgin olive oil |
| Extra virgin olive oil; for brushing | ||
| 3 | c | All-Purpose Flour; Unbleached |
| 1/3 | c | Unbleached all-purpose flour; for kneading |
| 1/2 | c | Whole wheat flour; preferably organic |
| 1/4 | c | Fresh rosemary; finely chopped |
| 2 | tb | Kosher salt |
| Cornmeal; for sprinkling |
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