Place the yeast, sugar and water in the bowl of a stand mixer, food processor or large mixing bowl. Let sit for 10 - 15 minutes for the mixture to become bubbly as the yeast goes to work
M ix in 1 tablespoon of the butter, the salt and 2 cups of the flour.
Add in 1 tablespoon of the chopped fresh rosemary.
If mixing by hand knead for about 10 minutes. In the stand mixer or food processor knead fpr 5 minutes until it comes together as a smooth elastic dough. If needed add a little more flour but only enough for it to come together as a nice soft dough.
Lightly oil a large bowl. Place the dough in the bowl and cover with a kitchen towel or cling film.
Place in a warm place to rise for about an hour until doubled in size.
Punch the dough down and diide into two pieces and allow to rest for about 5 minutes.
Lightly oil the cookie sheet with olive oil or a light cooking spray.
Shape the dough into 2 small round/oval loaves.
Sprinkle the remaing rosemary evenly over the 2 loaves and press lightly into the dough.
Cover and allow to rise again for about 45 minutes until doubled in size.
Heat the oven to 375ºF.
Bake the loaves for 15 to 20 minutes until nicelly browned.
Remove from the oven and brush with the remaining butter. If you choose you can aso lightly sprinke the tops with salt.