In a large mixing bowl, combine 3 ½ cups of all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of active dry yeast. Gradually pour in 1 ¼ cups of warm water and 2 tablespoons of olive oil, using a wooden spoon to stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead it by hand for about 10 minutes until it becomes smooth and elastic.

Incorporate 4 cloves of minced garlic and 2 tablespoons of finely chopped fresh rosemary into the dough during the last few minutes of kneading.

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1 hour.

Once risen, punch down the dough and shape it into a loaf or rolls.

Transfer the shaped dough to a baking sheet lined with parchment paper and let it rise for another 30 minutes.

Preheat your oven to 375°F (190°C).

Bake for 30-35 minutes until the top is deep golden brown and sounds hollow when tapped.

Remove from the oven and transfer to a wire rack to cool for at least 15-20 minutes before slicing.