Flatbread with Rosemary and Olive Oil

INGREDIENTS

• 3 1/2 cups flour
• 2 1/4 tsp. (1 packet) instant yeast
• 1 Tbs. sugar
• 1 Tbs. salt
• 1 1/4 to 1 1/2 cups warm water (110°F)
• 2 Tbs. olive oil, plus more for bowl
• 1 Tbs. coarse cornmeal
• 2 Tbs. olive oil
• 2 tsp. finely chopped fresh rosemary
• Coarse sea salt, to taste