In a large mixing bowl, combine 1 cup of warm water with 2 teaspoons of active dry yeast. Stir gently and let it sit for about 5 minutes until frothy.

Add 3 cups of all-purpose flour, 1 teaspoon of salt, 2 tablespoons of olive oil, and 2 tablespoons of chopped fresh rosemary to the yeast mixture. Mix until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour until doubled in size.

Gently punch the dough down, shape it into a round loaf, and place it on a baking sheet lined with parchment paper. Let it rise for another 30 minutes.

Preheat oven to 400°F (200°C).

Make a few slashes on the top of the loaf with a sharp knife, then bake for 30 to 35 minutes until golden brown.

Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing.