In a large bowl, whisk together the flour, salt, sugar, and yeast (ing_1, ing_2, ing_3, ing_4).

In a separate bowl, combine the warm water and olive oil (ing_5, ing_6).

Add the wet ingredients to the dry ingredients and stir until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Stir in the chopped rosemary (ing_7).

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan.

Let the loaf rise for another 30 minutes.

Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).