In a large mixing bowl, combine the water and yeast. Add 1 cup of flour and salt and stir with a wooden spoon until combined.
Stir in the rosemary leaves and minced garlic. Add remaining flour, one cup at a time, stirring until thoroughly combined.
Cover with plastic wrap and set in a warm spot to rise for 1 hour.
Add a tablespoon of olive oil in an 8 or 10-inch cast iron skillet; using a napkin or your fingers, coat the bottom and sides of the skillet with the olive oil.
Flour your hands. Remove the plastic wrap and using your hands, transfer the dough to the prepared skillet and shape it into a disk.
Cover with a kitchen towel and let rise for 30 minutes.
Preheat the oven to 400˚F.
Remove the kitchen towel, drizzle the remaining olive oil over the top, and sprinkle the dough with sea salt.
Score the top of the dough with some shallow knife cuts.
Bake for 30 to 35 minutes or until the top is nicely browned.
Remove from oven and turn the bread out onto a wire cooling rack.
Let the bread cool for 1 hour or so before you cut into it. Letting it cool down sets the texture and keeps it fresh for longer.
Cut and serve.
Notes
Warm Water: Lukewarm water is about 105˚F. If you don't have a thermometer, feel it with your fingers; it should be warm but not hot. Remember that if the water reaches temperatures of 120°F or more, the yeast will begin to die off.
Flour: This bread recipe was made with all-purpose flour. I haven't tried it with bread flour or any other varieties.
Variations: Substitute the rosemary and garlic with other herbs or add crumbled or shredded cheeses for different flavor profiles.
Cast Iron Skillet: My go-to for baking these types of breads has always been a cast iron skillet. If you do not have a cast iron skillet, use a stoneware baking dish instead.
Cooling: It is crucial to remove the bread from the skillet as soon as it comes out of the oven; bread left in the pan will get moist and soggy. Also, let the bread sit and cool for a solid hour before slicing it.