Sift flour into a large mixing bowl.
Add yeast, sugar and salt.
Make a well in the centre of the flour mixture.
Pour in oil and water. Mix to form a dough, adding more water if needed.
Knead for a few minute until smooth and elastic. Place in a lightly oiled bowl.
Cover with oiled plastic wrap and leave to rise until doubled in size.
Punch down dough, add rosemary and place in a well-buttered pot (with lid).
Cook in a preheated oven at 180°C for 50–60 minutes or until cooked through.
Test dough with a metal skewer or tap the bread – the loaf should sound hollow.