Rustic Bread

In a small pan over medium heat, heat 1 cup water, milk, and sugar just until warm (90 degrees F to 95 degrees F), 3 to 4 minutes. Remove from heat and stir in yeast until dissolved. In a large bowl, combine flour and 1 1/2 tablespoons coarse sea salt. Pour in yeast mixture and mix, using hands, until a soft dough forms. (If dough is dry, add more water. If dough is sticky, add more flour.) On a lightly floured surface, knead dough for about 5 minutes. Place dough in a large, lightly floured bowl, cover with a clean towel, and let rise in a warm, draft-free area until doubled in size, 50 to 60 minutes.

On a clean surface, punch down dough and form into a 10- by 7-inch rectangle about 2 inches thick. Place loaf on a parchment-lined baking sheet, cover with towel again, and let rise in a warm, draft-free area until doubled in size, 50 to 60 minutes more.

Preheat oven to 400 degrees F. Using your fingertips, press indentations into top of loaf. Place a few rosemary leaves in some of the indentations. Drizzle surface with 1 tablespoon olive oil and sprinkle with 1 teaspoon coarse sea salt. Bake until loaf is golden and sounds hollow when tapped, about 30 minutes. Transfer loaf to a wire rack and let cool.