In a medium bowl, dissolve the sugar in warm water and mix in the yeast. When yeast is bubbly, mix in the salt, butter, 1 tablespoon of the rosemary, and the Italian seasoning. Mix in only 2 cups of the flour. Then gradually add the remaining flour to form a workable dough. Knead 10 to 12 minutes.
Coat the inside of a large plastic bowl with the olive oil. Place dough in bowl, cover loosely, and allow to rise 1 hour in a warm area.
Punch down dough, and divide it in half. Line a baking sheet with parchment paper, and lightly grease the paper. Shape dough into 2 round loaves, placing them on the baking sheet. Sprinkle with the remaining rosemary. Cover with kitchen towel, and allow to rise 1 hour, it will double in size.
Preheat oven to 375° F (190° C).
Brush the loaves with the beaten egg. Bake 15 to 20 minutes or until golden brown in color.
Hake is a white fish with a delicate flavor and wonderful texture. It is very appreciated in Spanish cuisine. If hake is not easy to find, try this recipe with cod or any other white fish.
