Activate the yeast: In a small bowl, mix warm water and active dry yeast; let sit for 5 minutes until frothy.
Mix dry ingredients: In a large bowl, combine flour and sea salt. Create a well in the center to add the yeast mixture.
Combine wet ingredients: Pour olive oil into the well and mix until a shaggy dough forms.
Knead the dough: Transfer to a floured surface and knead for about 10 minutes until smooth and elastic.
Let it rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
Shape and bake: Punch down the risen dough; spread it onto an oiled baking sheet, dimple with fingers, top with rosemary, and bake at 425°F for 20-25 minutes until golden brown.
