Place dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 15 seconds to combine. Add water, and mix, increasing speed to medium-high. Beat for 5 minutes, or until dough pulls away from the bowl.

Transfer dough to another bowl and let rise until doubled, about 3 hours.

Place a baking stone in the oven and preheat to 450°F.

Turn out the dough onto a well-floured work surface. Fold in half to form a half-circle shape. Cut into 2 quarter circles and fold the corners in, overlapping to shape the dough. Pick up and gently flip each dough ball onto a piece of parchment.

Drizzle and spread about a teaspoon of olive oil on top. Sprinkle with kosher salt and top with rosemary leaves.

Immediately prior to baking, use your fingers to press the dough down in spots to make a dimpled surface. Transfer to the baking stone using a pizza peel.

Bake 15-18 minutes, or until puffed and browned.

Cool on a wire rack.