Start by mixing the flour, salt and yeast in a bowl. Add the lukewarm water and mix.
Leave your dough in the bowl after pouring a little olive oil on top. Cover with a towel and leave in a warm place for 1.5-2 hours.
Uncover and transfer the dough to a cast iron pan after first pouring a little olive oil or putting a piece of non-stick paper on the bottom. Cover again and set aside for 30 minutes.
Preheat the oven to 220C. Uncover the pan, grease your fingers and use them to make dimples in your dough.
Add coarse salt and rosemary and cook for 20-25 minutes.
Remove from the oven and leave for 10 minutes before cutting.
