Mix yeast and warm water in a large bowl.
Using a large spoon stir in the salt and 1 cup of the flour until combined.
One cup at a time, stir in the rest of the flour until fully mixed together.
Cover lightly with a towel in a warm place for 1 hour.
Lightly oil a 10-12 inch. (pref. 12) cast iron skillet.
Once the dough has rise, sprinkle some flour on top and cover hands with flour. Take dough and press into a disc in the skillet.
Cover loosely with a towel and let rise another 30 minutes.
Preheat oven to 400F degrees.
Drizzle olive oil over the top of the risen dough and use a knife to slash an X into the dough. Sprinkle with coarse/sea salt and rosemary (fresh is preferred, I used dried).
Bake 35-40 minutes, until the top is a deep golden brown.
Cool, cut, serve! (If desired mix up some roasted garlic butter–which I described in the ingredients list–and spread it on the bread.)
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