Add all the dry ingredients (reserve 1/2 teaspoon rosemary) together into a large mixing bowl, including the garlic and rosemary. Mix until combined with whisk.

Add 1 tablespoon of olive oil and 1/2 cup of warm water. Using an electric stand mixer with hook attachment, begin mixing on low speed.

Scrape sides of the bowl down and continue adding remaining water until dough starts to stick to itself but no longer sticks to the bowl. If the dough is too wet, you can add additional flour to achieve the right consistency.

Coat the inside of a 10.25 inch cast iron skillet with 3 tablespoons of olive oil.

Form a ball with the dough and place in the center of the skillet. Gently pat to flatten slightly, but still allowing space for the dough to spread and rise.

Spread a small amount of olive oil over the top of the dough to prevent it from drying out. Completely cover with plastic wrap.

Allow to rest for at least 1 hour in a warm place - i.e. on top of a warm stove; until dough has at least doubled in size.

Preheat oven to 400F

Carefully remove plastic wrap and using a finger, poke holes across the dough. Drizzle remaining olive oil, approximately 1/4 cup, over the dough. Ensure each hole is filled with olive oil.

Sprinkle reserved 1/2 teaspoon of rosemary over the top.

Bake at 400F for about 35-40 minutes or until golden brown and most of the olive oil has been absorbed.