Dissolve yeast into 1/2 cup lukewarm water. Rest 10 minutes.

Add 1 cup flour, mix. Add olive oil 1 t salt, 3/4 cup water and half remaining flour. Mix well with hands. Add remaining water and flour. At this point you can put into mixer with dough hook, or food processor. If you knead by hand, slap down on counter several times and knead for 8 minutes or until the dough is very workable and soft.

Rest in oiled bowl with covered damp towel for two hours.

At end of this rising time, punch down, place on oiled baking sheets, stretch by hand to the edges.

Preheat oven to 450.

Allow to rise for two hours

Using a wooden spoon, small ball or finger tip, make indentations.

Using pastry brush, brush olive oil water mixture over top. Top with olive and tomatoes.

Put in oven, reduce heat to 400 and bake for 15 minutes. Top with rosemary and bake for another 7-8 minutes.