In a large mixing bowl, combine the flour and salt.
In a separate bowl, dissolve the yeast in the warm water. Let it sit for 5 minutes until frothy.
Pour the yeast mixture and olive oil into the flour mixture. Stir until a dough forms.
Turn the dough onto a floured surface and knead for about 5-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (425°F).
Once the dough has risen, punch it down and transfer it to a greased baking sheet. Spread it out to your desired thickness.
Use your fingers to make dimples all over the surface of the dough. Drizzle with olive oil, sprinkle with chopped rosemary and coarse sea salt.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Remove from the oven and let it cool slightly before slicing and serving.