In a large bowl mix flour, yeast and salt until well combined.
Make a well in the centre and add lukewarm water and oil. Using a spatula, bring mixture together into a dough. Place onto a lightly floured surface and knead for 7 minutes until smooth and elastic.
Place dough into a greased bowl, cover with cling wrap or a clean tea towel and set aside to rise in a warm place for approx. 60 minutes or until doubled in size.
Punch down dough with fists, then turn onto a lightly floured surface and knead again for 2 minutes. Roll dough with rolling pin into an approx. 8mm thick rectangle.
Brush a 23 x 33cm baking tray with oil then transfer dough to greased tray, gently pressing dough into sides to fit the tray. Let dough sit in a warm place for approx. 30 minutes or until it is doubled in height.
While dough is sitting, preheat the oven to 220°C (200°C fan forced). Mix crushed garlic cloves with olive oil and rosemary.
With the end of a wooden spoon or fingertips, dimple the dough surface at evenly spaced intervals and brush the surface with the garlic, oil and rosemary mixture. Sprinkle with salt.
Bake in oven for 20 minutes, until golden and cooked through. Allow to cool on a wire rack.