1 Proof the yeast: Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes.
2 Add olive oil to water, then add yeast: In a large bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil. After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture.
3 Add flour and rosemary: Whisk in 2 cups of flour (either the bread flour or the all purpose, at this stage it doesn’t matter which) and the tablespoon of salt. Add the rosemary.
Cup by cup, whisk in the rest of the flour (both the bread flour and all-purpose). As the mixture goes from a batter to a thick dough, you’ll want to switch from a whisk to a wooden spoon.
4 Knead the dough: By the time you get to adding the last cup of flour, you will be able to work the dough with your hands. Begin to knead it in the bowl – try to incorporate all…