Rosemary Bread

This is a variation of a breadstick recipe I've been making for years. All of the ingredients are pantry staples and it can be made (start to finish) in under an hour. The rosemary and salt combination is probably my favorite, but garlic salt and Parmesan cheese is tasty as well. It can be baked on a regular cookie sheet, but the pizza stone gives it the best texture.

1 T yeast
2 T sugar
1 1/2 cups warm water
1/2 tsp salt
3 cups flour
melted butter
fresh rosemary (dry would work as well)
kosher salt (or a coarse sea salt)

If using pizza stone, place it in the cold oven and sprinkle liberally with corn meal. Preheat oven to 375.

Mix 1 T of the sugar, the yeast and warm water together in bowl of electric mixer. Let sit for 2-3 minutes or until yeast is dissolved.
Add remaining sugar, 1/2 tsp salt and 3 cups flour. Mix on low until flour is incorporated, then knead on high speed for 3 minutes. Let dough rest for 10 minutes.
On a floured surface, roll out to about 1/2 inch thick. Transfer to wooden pizza paddle or rimless baking sheet sprinkled with corn meal (this will help the dough slide onto the pizza stone).
Let dough rest 10 minutes.
Press your fingertips into the dough at regular intervals to make dimples about 1/4" deep. Spread with melted butter. Press rosemary into dimples. Sprinkle with kosher salt.
Bake for 15-20 minutes, or until the top is golden brown.