Place yeast, sugar and water in large bowl and allow mixture to become bubbly.
Mix in 1 T butter, flour and salt
Add one T fresh chopped rosemary.
Knead for about 10 minutes until smooth and elastic.
Add more flour if necessary.
Oil a bowl, put dough in it and cover with a moist towel.
Let dough rise in a warm place for about an hour until doubled.
Punch down dough and divide in half.
Let dough rest about 5 minutes.
Spray cookie sheet with cooking spray.
Shape the dough into 2 small rounded oval loaves.
Sprinkle remaining rosemary over the loaves and press lightly into the surface. Cover with oiled plastic wrap.
Let loaves rise again until doubled, about 45 minutes.
Bake at 375º for 15-20 minutes, until lightly browned.
Remove from oven, brush with remaining butter and sprinkle with additional salt if desired.