1. Mix and Knead the Dough:

• In a large bowl, whisk together flour, salt, and yeast.
• Add the warm water and ¼ cup of olive oil, then mix until a shaggy dough forms.
• Transfer to a lightly floured surface and knead for 10 minutes, until smooth and elastic.

2. First Rise:

• Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.

3. Shape and Dimple:

• Preheat oven to 425°F (220°C).
• Grease a baking sheet with olive oil. Stretch the dough to fit the pan.
• Use your fingertips to press dimples all over the surface.

4. Second Rise:

• Cover and let the dough rise again for 30 minutes.

5. Add Toppings & Bake:

• Drizzle with extra olive oil, then sprinkle with rosemary leaves and coarse sea salt.
• Bake for 25-30 minutes, until golden brown.

6. Cool & Serve:

• Remove from oven and let cool slightly before slicing.
• Serve warm or at room temperature.