Blend yeast with a little tepid water and set aside for five minutes.
Mix the flour and salt in a large bowl or on a flat work surface.
Add yeast mixture, olive oil, and remaining water to the flour to form a sticky dough.
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Chafe the dough by rotating it with your palms for five minutes to form a smooth ball.
Place dough in an oiled bowl, cover, and let rise for 1.5 hours until doubled.
Knock back the dough with your fist and knead for two minutes.
Rest the dough for 10 minutes.
Spread dough to 1.5cm depth in a tray and rise for 30 minutes while preheating oven to 200°C.
Dimple the dough, drizzle with oil, and sprinkle with salt and rosemary.
Bake for 25 to 35 minutes until the top is crusty and the base is cooked.