Add the water, yeast, and sugar to the bowl of a stand mixer with paddle attachments and let it rest for about 5 minutes.

Add 2 cups of flour, salt, and 2 tablespoons of chopped rosemary and mix together.

Switch to you mixer's dough hook and begin adding more flour a little at a time until a soft dough is formed. The dough should be a little sticky when you touch it but should keep its shape.

Knead the dough for about 5 minutes.

Spray a large mixing bowl with cooking spray or coat in oil.

Add the dough to the bowl and cover with greased plastic wrap.

Let the dough rise until double in size. This can take up to 2 hours, but in my kitchen, it had doubled in about 45 minutes, so keep an eye on it.

Punch down the dough and divide it in half. Shape the dough into two oval/square loaves and place them on a greased baking sheet.

Use a pastry brush to spread the melted butter over the tops of the loaves and sprinkle with the remaining rosemary.

Cover the loaves with greased plastic wrap and allow them to rise until double in size again. For me, this took 30 minutes.

Sprinkle coarse salt over the tops of the bread and bake the loaves at 425 degrees for 18-25 minutes until the tops are golden brown. 

Serve the warm bread with butter or olive oil and balsamic vinegar.