Rosemary Olive Oil Bread

I think I've mentioned that I love bread. I could subsist on a bread-only diet if it came down to it, and I love all kinds of bread. Buttered, toasted, garlic, rolls, dipped in marinara, and many many more ways. So, I've started making homemade bread, because, well, it's bread. It's warm and homey, and makes the kitchen smell amazing. I found this recipe for Rosemary Olive Oil Bread while searching for bread recipes to try. I've made this loaf of bread several times, and I'm finally getting comfortable with it. Absolutely amazing flavor. It doesn't make a huge loaf, which is nice for a small family.

1 cup warm water (100-110 F)
1 Tbsp sugar
2 tsp active dry yeast
1 tsp salt
2 Tbsp fresh rosemary, chopped (or 2 tsp dried)
1/4 tsp Italian seasoning (I used about 1/2 tsp -or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp freshly ground black pepper
2 Tbsp extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp water, for egg wash dried rosemary, for sprinkling

In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

Place the dough in a lightly greased bowl; cover and let rise until double in size, about one hour.

Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted parchment paper; cover and let rise until doubled in size, about 45 minutes.

Meanwhile, preheat oven (and pizza stone) to 400 degrees. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.