Rosemary-Olive Oil Bread
Adapted and very briefly summarized from Breads from the La Brea Bakery by Nancy Silverton.
The marking for this kind of bread is a tic-tac-toe pattern.
The ingredients are the same for the Country White, except that after you have added the salt and kneaded it well, you then add one tablespoon of chopped fresh rosemary and a quarter cup of olive oil and knead it again, for about another five minutes.
