In a large bowl, mix the flour with the yeast.
With a wooden spoon, mix in the hot water, the salt, the 1/4 cup of oil, and the first 2 tablespoons of chopped rosemary.
Beat vigorously for about a minute. Cover the bowl with plastic wrap and let rise at room temperature until doubled in bulk—45 minutes to one hour.
Coat a large baking sheet (12 x 16-inch) with oil.
Turn the dough out of the bowl onto the pan. It will be sticky. Pour a bit of oil on top and press until the dough fills the pan completely, trying to keep the thickness even. It will seem super thin but remember the dough doubles with rising. It doesn't need to come all the way to the edges.
Rub olive oil over the surface and cover with a piece of plastic wrap. Let rise again until doubled—about 45 minutes.
Preheat oven to 425°F.
Dimple the surface of the dough, using oiled fingertips to poke the holes. Drizzle with a generous dose of olive oil, letting the oil fill the cavities. Sprinkle with the kosher salt and the remaining chopped rosemary.
Bake about 25 minutes, until golden.
Let cool a few minutes and then cut into 3-inch (approximately) squares.