Romano's Macaroni Grill Rosemary Bread

This is a copycat recipe of the bread served at Macaroni grill. It's really yummy dipped in olive oil & balsamic vinegar.

1 Tbsp yeast
1 Tbsp sugar
1 cup warm water
2 1/2 cups flour
1 tsp salt
2 Tbsp rosemary (fresh is best)
2 Tbsp butter

Directions:

Place yeast, sugar, and water in a large bowl or food processor & allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups of flour.
Add one T of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
Add more flour if necessary.
Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled in size.
Punch down dough and divide in half. Let dough rest about 5 minutes.
Spray baking pan or cooking sheet with cooking spray. (Or, I like to put a little olive oil, & then sprinkle some corn meal on it to give the bottom a nice texture.)
Shape the dough into 2 small round oval loaves.
Sprinkle remaining 1 T of rosemary over the loaves and press lightly into the surface.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375 degrees F.
Bake for 15-20 min., until lightly browned.