In a large mixing bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
Add the flour, chopped rosemary, salt, and olive oil to the yeast mixture. Stir well until a dough forms.
Knead the dough on a floured surface for about 5-10 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat the oven to 375°F (190°C).
Punch down the risen dough and shape it into a loaf. Place the loaf on a baking sheet lined with parchment paper.
Brush the top of the loaf with olive oil and sprinkle some additional chopped rosemary on top for extra flavor.
Bake the rosemary bread in the preheated oven for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool slightly before slicing and serving.
Enjoy!
