Directions

1. 1. Combine yeast, salt and flour in large bowl, mix well, reserve.
2. 2. Combine water and oil in a small bowl; add the liquid to the dry ingredients and mix till they form a rough mass.
3. 3. Knead the mixture in a bowl with your hands until it holds together then turn it out onto a lightly flour surface and knead in the garlic.
4. 4. Continue until dough is smooth and elastic and forms a ball, about eight minutes. Let the dough rest on a lightly floured surface, covered, for one hour or until doubled in size.
5. 5. Preheat the oven to 375 degrees F. Prepare a baking sheet with cooking spray and sprinkle lightly with cornmeal.
6. 6. Roll the dough into a 12 by 14 inch rectangle and transfer it to the prepared baking sheet.
7. 7. Use your finger tips to make indentations in the dough at two inch intervals. Sprinkle the dough lightly with coarse salt and drizzle olive oil over the top; sprinkle with rosemary.
8. 8. Bake for about 25 minutes or until golden brown. Remove the bread from the oven and brush with a little extra virgin olive oil.