Macaroni Grill Rosemary Bread

1 tbsp dry yeast
1 tbsp sugar
1 cup warm water
2 1/2 -3 cups all-purpose flour
1 tsp salt
2 tbsp fresh chopped rosemary or 2 tsp dry rosemary
1 tbsp oil, olive oil or canola
nonstick cooking spray
2 tbsp butter, melted
coarse salt

Combine yeast, sugar and warm water in a large mixing bowl. Allow to sit for 5-10 minutes or until frothy.
mix in salt 1/2 of the rosemary and 2 1/4 cups flour (you can do this by hand or with a mixer fitted with a bread hook)
Mix/ knead until dough is smooth and elastic about 8-10 minutes by hand or 3-5 minutes in a mixer…you may need to add more flour, It takes about 2 3/4 cup – 3 cups for me when I make it. Add a little at a time and try not to exceed 3 cups.
In a large glass or plastic bowl, place oil and use your hand or a paper towel to coat the inside of the bowl with the oil. Divide dough into two pieces and shape each one into a circle place both circles (side by side) in the oiled bowl, cover and place in warm area. Allow to rise until doublesd. Approx 30-40 minutes.
Preheat oven to 450 degrees
Spray baking sheet with cooking spray, shape dough into two small round loaves and place each one on the cooking sheet 4-5 inches apart. Use fingers to push down and leave small wells where the butter can gather.
Using a pastry brush, brush butter evenly over the two loaves
Sprinkle each loaf with remaining rosemary and about 1/4- 1/2 tsp of coarse salt per loaf.
Bake at 450 for 18-23 minutes or until golden brown.
You can slice it or just rip off pieces.

Serve warm with dipping sauce:

Combine equal parts balsamic vinegar and olive oil, add some fresh cracked pepper and coarse salt if desired.