In a large mixing bowl add your active dry yeast and warm water. Give it a stir
Add in the salt, olive oil, and flour. Mix until the dough starts to form
Knead the dough in your mixer or by hand until its smooth and pulls away from the bowl. Should take 5 minutes by hand.
Lightly oil a medium sized bowl with the extra virgin olive oil. Form the dough into a ball and place it into the bowl.
Cover with plastic wrap or a damp towel. Let it sit in a warm area around 75° for 1 hour or until the dough has doubled in size.
Lightly oil a sheet pan and add some flaky salt also
Place the dough on the pan and gently spread it out to cover the pan. Cover the dough and let it rest for 20 minutes.
Preheat oven to 400°F
Uncover the dough and drizzle more olive oil on top. Use your fingers to poke dents into the dough
Sprinkle on some sea salt and fresh rosemary
Bake for 20-25 minutes rotating it halfway until light golden brown