Place the warm water in a large bowl and dissolve the yeast completely. Add 1 cup of flour, mix well, and let it ferment for 45 minutes or until the mixture looks creamy and bubbly.

Add the remaining flour and salt, mixing and kneading well. Let the dough rise at room temperature until it doubles in size. Place the dough on a floured work surface. Shape it into a long log and cut it into 4 equal pieces.

Sprinkle two 13 x 18 inch (32 x 45 cm) baking sheets with flour. Stretch each piece of dough into a rectangle about 2 3/4 x 14 inches (7 x 35 cm). Place two pieces on each baking sheet. Sprinkle flour over the top of the dough. Cover with plastic wrap and let rise for 2 to 3 hours.

Preheat the oven to 475°F (245°C). Place a pan of boiling water on the lower rack of the oven and bake the bread for 20–25 minutes. FOR ROSEMARY BREAD: Chop rosemary leaves and mix into the dough. Brush the top with olive oil, decorate with whole rosemary leaves, and bake. FOR GARLIC BREAD: Chop raw garlic and mix into the dough.