In a 9”x13” baking pan drizzle 1 tablespoon extra-virgin olive oil on the bottom, and set aside.
In a glass measuring cup or another bowl, add the yeast to the top of the 1-½ cups of (110 degrees max) warm water. Let the yeast sit on top of the water for a minute, and then gently stir the yeast into the water. The yeast should all dissolve in the water, and this helps to activate the yeast.
In a large mixing bowl, add the flour and salt, and stir to combine. Pour the yeast water mixture over the flour and add the three tablespoons of extra virgin olive oil. Using a firm spatula or wooden spoon, stir to combine until you have a shaggy dough ball.
Transfer the dough mixture to your prepared 9”x13” baking pan. Evenly spread the dough in the pan and drizzle with a little extra virgin olive oil on top.
Cover the pan and let the dough rest in a warm area of your kitchen for one hour. *Tip – We heated one cup of water and then put the steaming cup of water and the pan in the unused microwave so it was warm and cozy. After one hour of rising, gently poke the dough all over with the tips of your fingers.
In a small cup combine 1 tablespoon of extra virgin olive oil with the minced garlic, and stir to combine. Using a teaspoon, drizzle the garlic and oil mixture evenly over the dough.
Sprinkle the salt flakes and rosemary over the garlic and oil mixture.
Cover the pan with a dish towel and let the dough rest for another 30 minutes.
While the dough is resting, preheat the oven to 375°F.
Bake the bread until it's golden brown, 20-25 minutes. Remove it from the oven, wait 5 minutes, and place it on a baking rack to cool or slice while on the rack. Serve warm or at room temperature.
This bread can also be frozen after it has thoroughly cooled.
Variation: You can also add 2 Tablespoons of grated Pecorino Romano cheese when topping with the rosemary.