Although we have not tried both together yet, I would think that it would be quite good. Unfortunately our rosemary plant died last year and we have not replaced it yet, but once we do, we're planning to do bread plus something we've not done yet - make finishing salt using herbs like rosemary, thyme, and others. Smoked salt is also on the agenda.
We recently visited Kestrel winery in Prosser, Washington, and they had quite a few finishing salts, including the ones I mentioned above. They were so good that we want to try our had at making them ourselves - they were very expensive and we thing that we can do just as good a job for a fraction of the price.
I think that's some of the fun of cooking - observe what others have been clever enough to do, and then replicate on your own to save lots of $
