Panmario (Italian Rosemary Bread)

Rub a bowl with oil and set it aside. If not using a pizza stone, lightly oil a baking sheet. Have on hand a spray bottle of water.

In the bowl of an electric mixer, stir the yeast into the water. Let it stand for 10 minutes or until creamy.

With the paddle, stir in the milk, oil, rosemary, kosher salt, and about 6 cups of the flour. Mix for 1 to 2 minutes or until the flour is absorbed, adding the remaining flour a little at a time.

Switch to the dough hook and knead for 3 minutes at low speed. The dough should be smooth and somewhat moist. Transfer it to a lightly floured surface and knead for a few minutes by hand.

Set the dough in the oiled bowl and cover with plastic wrap. Let it rise in a warm, draft-free place for 1 1/2 to 2 hours or until it has doubled in bulk.

Turn the dough out onto a lightly floured surface and gently punch it to deflate it. Halve the dough and shape each half into a ball with a smooth top.

Place the loaves on the floured peel or oiled baking sheet, cover with a towel, and let rise for 45 to 55 minutes or until almost doubled in bulk.

Set the oven at 450 degrees F. Heat the pizza stone in the oven for at least 30 minutes before baking.

With a small sharp knife, slash the top of each round 1/2 inch deep in an asterisk pattern. Sprinkle the baking stone with the cornmeal. Sprinkle the sea salt into the slashes on top of the loaves.

Slide the loaves off the peel onto the baking stone, or transfer the baking sheet to the oven. Bake the loaves for 10 minutes, spraying them with water 3 times.

Reduce the oven temperature to 400 degrees F and continue baking for 20 to 30 minutes or until the loaves are golden and sound hollow when tapped on the bottom. Cool on racks before slicing.