Wash the rosemary, pat dry, pluck the needles and finely chop.
Dissolve the yeast in the lukewarm water. Knead the flour, salt, half of the rosemary, 2 tablespoons of oil and the dissolved yeast with the dough hook of the hand mixer to form a smooth dough. Cover the dough in an oven heated to 50 ° C (switch off the oven when the temperature is reached) for approx. 30 minutes.
Knead the dough again on baking paper and roll it out to a size of 20-30 cm with a rolling pin. Make hollows in the dough with a wooden spoon and leave to rise, also covered, for 15 minutes.
Drizzle the bread with 3 tablespoons of oil, sprinkle 1 teaspoon of coarse sea salt and the rest of the rosemary.
In the preheated oven:
225 ° C electric stove top and bottom heat, 200 ° C convection, gas: level 4, bake for 15-20 minutes.
Take out and immediately drizzle with the remaining 2 tablespoons of oil.