In a large mixing bowl, combine the flour, salt, and yeast and stir briefly to combine. Toss in the rosemary and garlic, then pour in the water and olive oil. Using a sturdy mixing spoon or plastic bowl scraper, stir the dough until it has come together. When all of the flour is incorporated and the mixture has become a rough dough, lightly flour the counter and knead by hand until the dough is smooth and elastic.

Shape the dough into a ball, then place it in a clean bowl. Cover it with a clean kitchen towel, then set it in a draft free area to rise. Allow it to rise until soft and doubled in size, about 1-1 1/2 hours.

Preheat the oven to 425F, and place a large metal baking sheet on a rack in the center.

Once it has risen, divide the dough in half with a dough scraper or sharp knife, then set it on a piece of floured parchment. Using your hands, gently stretch the dough into an oval, triangle, or rectangle. Use the scraper, cut a slit down the middle, then 4-5 angled lines down the sides. Finish with several small slits on the edges of the dough. Slide the parchment onto a peel or the back of another baking sheet, then put it on the top of the baking sheet or stone in the preheated oven.

Bake for 15-18 minutes, or until the top has a nice golden brown color.