Heat clean water to 36 degrees, pour sugar, put the yeast, whisk to dissolve yeast. And leave for 15 minutes. In a bowl, poured flour, salt. Stir with a spoon yeast mixture and pour it into the flour, add 2 tbsp olive oil, knead the dough. It should be elastic and homogeneous, it will require 20 minutes of kneading by hand (if you have a mixer, the mixing time will be reduced in two times).

To form a round loaf, brush it with oil, place in a bowl, cover (with foil) and leave for about 2 hours to rise. Our dough came, put it on the table, I does not sprinkle and do not lubricate, forming rolls, which I spread on a baking sheet. Rolls cover with stretch film and leave for about 50 minutes for proofing.

The final part is the styling: In a glass pour 3 tablespoons of olive oil, there also add 2 tsp water, stir until the emulsion state. Remove the film from the workpieces, with his knuckles to make a deepening in our rolls, in which to pour the oil emulsion, then sprinkle with the rosemary, Italian herbs and a large sea (food) salt. Put the pan in a preheated to 200*With the oven, the baking time is 20-23 minutes (but You all know ovens are all different... ).