In a large mixing bowl, combine the flour, yeast, and salt.

Add warm water and olive oil to the dry ingredients and mix until a shaggy dough forms.

Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 450°F and line a baking sheet with parchment paper.

Punch down the risen dough and divide it into two equal parts.

Shape each part into an oval on the prepared baking sheet.

Using a sharp knife, make a vertical cut down the center of each oval, then make diagonal cuts along each side to form a leaf pattern.

Gently pull apart the cuts to open them slightly.

Sprinkle the dough with chopped rosemary and coarse sea salt.

Let the dough rest for 20 minutes, then bake in the preheated oven for 20 minutes or until golden brown.

Remove from oven and let cool on a wire rack before serving.