1. In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until it becomes foamy — a sign that the yeast is active.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
3. Add the rosemary and Parmesan cheese to the dough, mixing until well incorporated.
4. Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. I find this part meditative, a bit like my Abuela’s simple rituals in the kitchen.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
6. Preheat your oven to 400°F (200°C). Once risen, punch down the dough gently and shape it into a round loaf on a floured baking sheet.
7. Let the loaf rest for about 15 minutes while the oven heats, allowing it to puff up slightly.
8. Dust the top with a bit of flour and use a sharp knife to make a few slashes on the surface — this gives the bread its rustic look.
9. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Allow the bread to cool on a wire rack before slicing. Patience is key, as cutting too soon can release steam and make the bread soggy.

The process of making bread might seem daunting, but trust me — each step is a chance to connect with the food and create something truly special.