Sprinkle yeast over warm water in small bowl. Stir until dissolved. Stir in sugar. Stir in 1/2 cup of flour until smooth. Let stand until mixture begins to bubble. Combine remaining flour and salt. Stir in yeast mixture and rosemary. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Cover and let rise in lightly oiled bowl until doubled in size, about 1 hour. Punch dough down. Roll to 9" circle on lightly floured surface. Place on lightly oiled baking sheet sprinkled with cornmeal. Brush bread with oil mixed with garlic. Sprinkle cracked paper and crushed rock salt over the bread. Using 2 fingers, poke holes at even intervals over top of bread. Let stand about 15 minutes. Bake at 425F. 15-20 minutes or until golden brown and loaf sounds hollow when tapped. Remove to wire rack to cool slightly before serving. Makes 8 servings. Each serving contains about: 171 calories; 2,949 milligrams sodium; 0 cholesterol; 1 gram fat; 35 grams carbohydrates; 5 grams protein; 0.22 gram fiber. NOTE: Two tablespoons of Parmesan cheese may be sprinkled over bread before baking instead of rock salt. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip