Almost-famous rosemary bread

Second attempt, which seems much more light and fluffy than my first effort

First attempt, which had too much yeast

Yeast, active dry	¼ ounce
Water, warm	¼ cup + ¾ cup
Sugar	2 teaspoons
Oil, olive, extra-virgin	1 tablespoon + 1 tablespoon +
Flour, all-purpose	2 ½ cups +
Rosemary, dried	1 ½ tablespoons + ½ tablespoon
Salt, fine	1 teaspoon
Salt, sea salt, coarse	½ teaspoon
Pepper, freshly ground

1. Stir the yeast, sugar, and ¼-cup water in a large bowl; let sit until foamy, about 5 minutes. 
2. Add 1-tablespoon oil, the flour, 1 ½-tablespoons rosemary, the fine salt, and ¾-cup water; stir with a wooden spoon until a dough forms. 
3. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. 
4. Brush a large bowl with oil. 
5. Add the dough, cover with plastic wrap, and let stand at room temperature until more than doubled, about 2 hours. 
6. Brush two baking sheets with oil. 
7. Generously flour a work surface; turn the dough out onto the flour, and divide into four pieces. 
8. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. 
9. Fold in the sides to make a free-form square. 
10. Use a spatula to turn the dough over, then tuck the corners under to form a ball. 
11. Place seam-side down on the baking sheet. 
12. Repeat with the remaining dough, placing two balls per baking sheet. 
13. Let stand, uncovered, until more than doubled, about 2 hours. 
14. Preheat the oven to 400°F. 
15. Bake the loaves 10 minutes, brush with the remaining 1-tablespoon oil, and sprinkle with the sea salt and the remaining ½-tablespoon rosemary, and then continue baking another 10 minutes. 
16. Transfer to a rack to cool. 
17. Serve with olive oil seasoned with pepper. 

Recipe from the Food Network.