What kind of bread is this?

I have this recipe but I have no idea what kind of bread it is, can someone give me a clue?

Annie's Rosemary and Garlic Bread

3 cups bread flour (more if needed for dough consistency)
1 tsp salt
2 1/4 tsp active yeast
1 tbsp sugar
1 1/2 cups lukewarm water (110 degrees)
1/4 cup chopped fresh rosemary
3-6 cloves minced garlic
2 tsp kosher or sea salt
1/3 cup of olive oil

Mix together the water, yeast, sugar and half of the rosemary. Add 1 tsp salt to the flour, then add the flour and salt to the yeast mixture, slowly, until the dough is able to form a ball. Knead on a well floured board or table for 10 minutes. Place dough in a well oiled bowl, cover, and let sit in a warm place until it doubles in size (about an hour).

Mix together the oil, rosemary and garlic. Punch dough down, and knead a few times to make it easy to handle. Shape dough into 2 loaves and place several inches apart on a baking sheet. Score the loaves and pour the oil mixture on top of them. Sprinkle each loaf with the kosher salt. Allow to rise for 30 minutes.

Pre-heat oven to 350. Bake for 15 minutes, until golden. Tip: place a bowl of cold water in the oven to make it steamy and keep things moist.

I made the recipe following the directions exactly the first time, the loaves came out flat like focaccia but with a softer texture.  It was delicious and soft.

Yesterday I tried it without the rosemary in the dough and without the rosemary and garlic oil mixture on top.  I divided the dough between 2 loaf pans (I wanted to see if it would rise like sandwich bread), put a little olive oil and salt on top and baked it.  It never rose above the top of the pan, creating a 2 inch tall loaf.  It was still delicious and soft and spongy.

Today I used 2/3 AP and 1/3 WW flour (regular, not bread flour) and again omitted the rosemary and garlic and made rolls instead of loaves.  The rolls are soft and spongy, the crust is also soft (not chewy, easy to bite through).

Any idea what I can call this bread?