In a small bowl, mix the active dry yeast with warm water. Let it sit for about 5 minutes until it becomes frothy.

In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture alongside the olive oil. Gently stir until everything is well mixed.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour until doubled in size.

After rising, fold in the chopped rosemary and minced garlic evenly throughout the dough.

Preheat your oven to 375°F (190°C). Tear the dough into golf-ball-sized pieces and arrange in a greased baking dish. Bake for 25-30 minutes until golden brown.