Mix lukewarm water with the yeast. Let sit on the counter for 10 minutes or until it begins to get frothy looking.
Add flour, sugar, olive oil, salt, chopped rosemary and chopped garlic, to stand mixer with the dough hook. Turn mixer on low and pour in water/yeast mixture.
Mix the dough well, until it begins to pull away from the bowl, this typically takes 3-5 minutes. The dough will be tacky or sticky, but if you find it is sticking to the sides of the bowl and wont pull together into the dough ball, add 1 tablespoon of flour and mix a minute longer, to help it come together on the dough hook.
Remove dough from mixer, form into a ball and place into a greased bowl. Cover bowl with saran wrap or clean kitchen towel and place in a warm area in your kitchen to rise to double its size. This can take up to 60 minutes.
Drizzle olive oil in the bottom of a large iron skillet. Turn dough out into skillet and spread dough out with finger tips, pressing firmly so you leave deep indentations with fingertips. You can also turn the dough out onto a greased baking sheet and spread the dough out into a rectangle with fingers.
Drizzle a healthy dose of olive oil all over dough, sprinkle extra chopped rosemary and finish with sprinkles of flaked salt.
Place into a preheated 400 degree oven for 18-20 minutes or top begins to look golden brown.
When bread is done, remove from oven and drizzle a little more olive oil over the top, let sit for a minute or two and then slice and eat! Enjoy!!