In a small bowl mix together yeast, water, and oil together and let stand for 5 minutes.
In a large bowl, sift the flour and salt together. Make a well in the center. Pour the yeast mixture in the well and mix into a soft sticky dough.
Turn out the dough onto a floured work surface and knead until the dough is smooth and elastic, about 10 minutes.
Place the dough into a lightly oiled bowl, oil the top of the dough, cover, and let rise until doubled, about 1 1/2 hours.
Punch all the air out of the dough, and turn out onto a lightly floured work surface. Knead in the rosemary.
Using a floured rolling pin, roll out the dough until it is large enough to fit into a well oiled sheet pan. Place dough into the pan and cover and let rise for 30 minutes. Uncover, poke dimples into the dough using your fingers. Cover and let rise for another 30 minutes.
Preheat oven to 400 degrees. Drizzle the loaf with olive oil and top with rosemary and minced garlic.
Bake for 25-30 minutes or until bread is golden. Immediately remove from pan and let cool on a wire rack.
Serve warm or slice horizontally to use as sandwich bread.