Rosemary Olive Oil Bread

Ingredients:
1 Cup warm water
1 Tbsp. sugar
2 tsp. active dry yeast
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour
1 egg, whisked + 1 Tbsp. water, for egg washdried rosemary, for sprinkling

Directions:
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. 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.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal-dusted piece of parchment paper; cover; and let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat your dutch oven to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Place the parchment paper and dough into the dutch oven. Place the lid back on the top of the Dutch oven, and cook the bread for 20-25 minutes. Check it at 20 minutes, and if it isn't quite done, cook it for another 5 minutes.