1 Tablespoon dry yeast
1 teaspoon sugar or honey
1 teaspoon salt
2 teaspoons dried rosemary (or 1-1/2 Tablespoons fresh rosemary)
5 Tablespoons oil
1 to 1-1/2 cups whole wheat flour
1 to 1-1/2 cups white flour
coarse salt

1 Tablespoon dry yeast 1 teaspoon sugar or honey 1 teaspoon salt 2 teaspoons dried rosemary (or 1-1/2 Tablespoons fresh rosemary) 5 Tablespoons oil 1 to 1-1/2 cups whole wheat flour 1 to 1-1/2 cups white flour

Dissolve yeast in 1 cup of warm water and let stand until it begins to foam, add sugar, salt, rosemary, and 1 Tablespoon of oil. Add half the flour and stir well. Knead in remaining flour. Pour 2 Tablespoons of oil into a flat baking pan. Pat dough into a flat circle. Poke dents with fingers at random evenly. Pour remaining 2 Tablespoons oil over the loaf and spread evenly with fingers. Sprinkle with coarse salt. Bake at 400° for 25 minutes or until well browned.