In a large mixing bowl, combine the flour, salt, and dry yeast. Gradually pour in the warm water and mix until a shaggy dough forms. Cover and let rest for 15 minutes, then fold edges towards center and rest again for 15 minutes before letting it rise until doubled, about 1 hour.

Once doubled, squeeze excess air from the dough, shape into a rough ball, and place in a greased baking dish. Cover and let rise for another hour.

Preheat your oven to 230°C. Drizzle olive oil over the dough, create indentations with fingers, sprinkle with rosemary and coarse salt before baking.

Bake for 20-25 minutes until golden brown and the internal temperature reaches 93°C. Remove and let cool on a wire rack before slicing.