Mix yeast, sugar and warm water. Add in 1 c all purpose flour. Let dough rest for 1 hour with a towel covering the bowl as the flour hydrates.
Add in the eggs and oil until uniform in color and texture.
Add in the salt, remaining 1.5 c all purpose flour as well as the 1-1.5 c bread flour. Knead the dough in bowl with gloves by hand and add in extra flour if needed.
Transfer the dough to a well-oiled bowl, cover with a paper towel and kitchen towel to allow rising process for about 2 hours.
Divide the dough into 4 equal parts. Form flat triangles by pushing down each section of the dough. Then, roll up each until you have uniform strands. Elongate them into 16-inch long strands.
Lay the strands in a cross-shape, and repeatedly cross the under strand over the over one until there is little dough left to work with. For example, cross strand 1 over 2, 3 over 4, 5 over 6, 7 over 8. Then, cross strand 2 in the opposite direction over strand 7, 8 over 5, 6 over 3 and 4 over 1. Tuck the excess underneath.
Egg wash with a silicone brush and add in some rosemary and sea salt on top. Bake for 35-40 minutes at about 350 degrees.
