Fry rosemary in olive oil in a skillet over low heat. Let cool.

Zest the orange and rub with sugar with the backside of a spoon or a palette to a paste.

Mix all ingredients except salt. Be sure that all flour is hydrated. Let the dough autolyzing for an hour.

Add salt and stretch and fold the dough 8 to 10 times. Perform 3 sets of stretch and folds during bulk fermentation, spaced out by 30 minutes. Total recommended bulk fermentation is 3-4 hours depending on ambient temperature. The dough in the recipe fermented for 3 hours in 77ºF / 25ºC. During colder seasons, you can place the dough in the oven with the light on only.

Dump out the dough on a lightly floured working space and divide it into 15 pieces. Form each piece into a ball. Be sure to get some tension on the surface. I use to squeeze the dough through the thumb and middle finger as shown above.

Let the rolls rise for 1,5 -2 hours. Preheat the oven to 480ºF / 250ºC with two oven plates. One to bake the bread on and one just below.

Score each loaf and place them in the oven and bake for 15-20 minutes, or until they have got a nice golden color. Pour some water on the plate below to create steam during the baking process.

Let them cool on a wire rack