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Combine yeast, sugar and 75ml lukewarm water in a large bowl. Cover with plastic wrap
and stand in a warm place until foamy (15 minutes). Add flour and rosemary.
Mix to combine, turn onto a work bench and knead until smooth (3 - 5 minutes). Roll dough to
1 1/2cm thick, place on a greased tray, brush with extra olive oil, cover with plastic wrap and
stand in a warm place until double in size. (1 - 1 1/2 hours).
Preheat oven to 180C. Cut dough into 5cm x 1cm strips. Using your hands and
working one at a time, roll strips to 5mm thick and place on a greased oven tray, leaving
1cm space between each. Once tray is filled, brush liberally with olive oil and bake until golden
(8 - 10 minutes). Meanwhile, roll remaining and repeat.