Activate the Yeast:

In the bowl of a stand mixer, combine 1 cup warm water, yeast, and sugar. Mix lightly with a fork to ensure all the yeast is in the water. Set aside for about 15 minutes until it foams up and bubbles form.

Prepare the Dough:

In another bowl, whisk together the oil, honey, and 2 eggs. Pour this mixture into the yeast mixture.

Using the dough attachment on your mixer at low-medium speed, gradually add the flour, salt, garlic powder, and chopped rosemary. Add about 1/2 cup of flour at a time with the mixer on low. Continue mixing until everything is incorporated and the dough begins to pull away from the bowl, forming a large ball.

Knead the Dough:

Turn the dough onto a well-floured surface and knead for about 5 minutes. The dough is ready when it bounces back quickly after pressing with a finger.

First Rise:

In a large bowl, pour a bit of oil and place your dough ball inside. Turn the dough around so it’s coated with a thin layer of oil. Cover with a clean towel and place in a warm spot (such as an oven). Let it rest and rise for 1 1/2 hours until it doubles in size.

Shape the Dough:

Punch the dough down and divide it into 2 balls for your challahs. Cover one ball of dough while working with the other.

Divide the dough into 3 or 4 pieces (depending on the braid you prefer). Roll each piece into a long rope, about 8-10 inches in length, and braid as desired.

Second Rise:

Preheat the oven to 350°F (175°C). Place the challahs on a baking sheet. Brush each challah with the egg wash, sprinkle with coarse sea salt and chopped rosemary, and place sliced garlic in the nooks of the braid. Allow resting for another 30 minutes.

Bake:

Bake the challahs for about 30 minutes or until the top is lightly golden brown.