In a large mixing bowl, combine warm water with active dry yeast. Stir gently and let it sit for about 5 minutes until frothy.

Once the yeast has bubbled, add all-purpose flour, salt, and olive oil. Sprinkle in chopped rosemary and mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a towel, and let it rise for about 1 hour until doubled in size.

Gently punch down the risen dough, shape it into a round loaf, and place on a baking sheet lined with parchment paper. Let it rise for another 30 minutes.

Preheat your oven to 400°F (200°C). Slash the top of the loaf with a sharp knife.

Bake the loaf in the preheated oven for 30-35 minutes until golden brown and sounds hollow when tapped.

Let the bread cool on a wire rack for at least 10 minutes before slicing.