In a large mixing bowl, combine the bread flour, salt, and sugar. Mix well.

In a small bowl, dissolve the yeast in warm water. Let it sit for 5–10 minutes until frothy.

Gradually add the yeast mixture and olive oil to the dry ingredients. Mix until a shaggy dough forms.

Knead the dough by hand on a floured surface for 8–10 minutes or use a stand mixer with a dough hook for 5 minutes. The dough should be smooth and elastic.

Gently fold in the chopped rosemary, ensuring it’s evenly distributed throughout the dough.

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1–1.5 hours or until doubled in size.

Meanwhile, prepare your workspace with parchment paper and a lightly floured surface for shaping.

Punch down the dough to release air bubbles and divide it into portions: one large piece for the lion’s face, smaller pieces for the mane, eyes, nose, and ears.

Roll the large piece into a smooth round shape for the lion’s face and place it on the prepared baking tray.

Use the smaller dough pieces to create facial features:

Shape a small oval for the nose.

Form two round ears and attach them to the top of the face.

Roll thin strips for whiskers or use almond slices.

For the mane, roll small dough balls or braid dough strips and arrange them around the face. Press lightly to secure.

Brush the entire bread with beaten egg yolks for a golden, shiny finish.

Use black sesame seeds for the eyes and nose details. Adjust features as needed for symmetry and balance.

Preheat your oven to 375°F (190°C).

Bake the lion bread for 20–25 minutes or until golden brown and cooked through. The bread should sound hollow when tapped on the bottom.