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Brush the inside of a Braiser with olive oil and line it with a piece of parchment paper.
In a bowl mix together the flour, salt, yeast and dried rosemary. Make a well in the centre and pour in the tepid water and the 2 teaspoons of olive oil. Combine the ingredients together with a spatula to form a very soft dough ball.
Continue to work the dough in the bowl with a beating action using either the spatula or a well-oiled hand for 3-4 minutes, cover and rest for 15 minutes.
Place the dough in the braiser and brush the surface well with some of the extra olive oil.
Gently press the oiled dough into the dishes with your fingers, cover and rest in a warm place for approximately 30 minutes or until doubled in size.
Using your fingertip make 4 deep dimples in the dough in each dish.
Mix together the water with the remaining extra virgin olive oil and salt for the topping and pour the mixture into the dimples.
Sprinkle over the black pepper and top with the roasted pepper pieces. Break the rosemary sprigs into smaller pieces and push randomly into the dimples. Rest for a final 15 minutes.
Whilst the dough is resting pre-heat the oven to 425F.
Bake for 18-20 minutes until lightly golden.
For an extra moist finish drizzle the baked loaves with a little more olive oil.