Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Stir 2 cups flour, 1 1/2 tablespoons oil, 1 teaspoon rosemary, and 1/2 teaspoon salt into yeast mixture, stirring just until moist. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Preheat oven to 400°.
Coat a baking sheet with cooking spray. Punch dough down; transfer to prepared baking sheet. Gently press dough into an 11 x 7-inch rectangle about 1/2 inch thick. Using the handle of a wooden spoon or your fingertips, make indentations in dough. Drizzle remaining oil evenly over dough. Sprinkle with remaining rosemary and salt.
Bake at 400° for 20 minutes or until golden brown. Cut into 8 squares.