This may not be the original recipe, but it sure does taste like it.

2 TBSP rosemary, chopped (fresh recommended)
1 cup boiling water
1 TBSP yeast
1 tsp. sugar
1 tsp. salt
3 TBSP olive oil
1 1/4 cup whole wheat flour
1/2 - 1 1/2 cup bread flour
1 tsp. course salt
fresh rosemary

Add 2 TBSP rosemary to boiling water; let cool. Add yeast and sugar to water. After 5 minutes, add salt and 1 TBSP olive oil. Stir in whole wheat and as much bread flour as needed. Knead 5 minutes until dough is smooth. Oil large bowl, place dough in the bowl, turning to coat with oil. Cover bowl with a damp towel and let rise in warm place to 1 - 1 1/2 hours. Punch down and knead 2 minutes. Form round shape with dough and place onto oiled baking sheet. Allow to rise for 45 minutes. Heat oven to 375 degrees F. Bake for 25 minutes, or until bread sounds hollow when tapped lightly. Drizzle with olive oil. Sprinkle with salt and fresh rosemary needles.