Place an empty bowl from a stand mixer on a kitchen scale. Zero out the scale. Add salt. Zero out the scale. Add 650 grams of flour. Zero out the scale. Add 20 grams of fresh yeast, crumbled.

In a separate bowl weigh 45 grams of olive oil and 355 grams of water. Then pour that into the salt, flour and yeast. Add the Italian seasoning and one tablespoon of rosemary. (Note: If you have fresh rosemary, chop it and dry it in a 400 degree oven for 5-10 minutes.)

Using a dough hook, mix on medium speed for 5 minutes, or until a ball forms. Do not knead for more than five minutes or you will lose elasticity and flavor.

Once the ball is formed, place it on the counter. Knead it slightly, and shape it into a ball. Cover it with an upside down mixing bowl and let it rise for about 15 minutes. (Note: if you don’t have a stand mixer, you can knead the dough by hand on a marble or granite countertop for about five minutes.)

After it rises, remove the bowl. Cut the dough into two loaves weighing about 535 grams each.

Shape each loaf into a ball and place on a greased baking sheet. Press the remaining rosemary on top of each loaf. Cover with a wet tea towel or plastic wrap and let rise, until doubled in size, about 1 hour.

Gently remove the towel or plastic wrap. Bake in a 350 degree oven for 30 minutes. Remove from oven. Brush the top of the loaves with olive oil or melted butter. Sprinkle with kosher salt. Allow to cool slightly, then slice and serve warm with a plate of olive oil and fresh cracked black pepper.