Combine the flour, yeast, olive oil and salt in a mixer with a dough hook.
Add the warm water to create a soft dough and knead until smooth.
Place dough in an oiled bowl, cover, and let rise for one hour in a warm place.
Knead the dough on a floured surface, roll to 2cm thick, and place on a tray.
Pit the surface with your fingers and drizzle with olive oil and sea salt.
Place a sprig of rosemary into each pit.
Cover and set aside to rise for another 20 minutes.
Preheat the oven to 200°C.
Bake on the middle shelf for 15 minutes until golden brown.
Serve the bread immediately.