In a small pan combine olive oil, rosemary and garlic. Place pan over low heat and cook, stirring occasionally, for 3-4 minutes, 5 minutes on top (don't burn the garlic). Set aside.

In a large bowl, combine the warm water, yeast, and sugar. Give it a stir and allow the yeast to bloom for 10 minutes.

In a mixer bowl, add the flour, salt, 1/4 cup of the infused olive oil with garlic and rosemary, and the yeast mixture. Mix on low until well blended. Remove from the mixer and knead on a lightly floured surface until everything is well blended. If the dough is too dry, you can add water 1 tablespoon at a time until it becomes more moist and easier to knead. Transfer the dough into a large bowl that has been greased. Allow it to rest in a warm place for 1 hour or until it’s nearly doubled in size.

Preheat oven to 200 C (400F).

Using half of the remaining infused olive oil (2 tablespoons), grease the bottom of a 33x23 cm (13x9 inch) baking pan. Dump the dough into the prepared dish. Gently, using your fingers, push the dough out so that it fits the pan, then drizzle the top with the remaining 2 tablespoons of the infused olive oil mixture. Cover the dough with the plastic wrap and let sit for 20 minutes.

Bake the bread for 20-25 minutes or until golden brown on top. Remove from the oven and let cool for a few minutes before slicing and serving!