In a mixing bowl dissolve yeast in 1/4 cup warm water. Add sugar and let stand for five minutes. Add 1/4 cup oil, salt, 2 cups flour, and remaining water. Beat until smooth. Stir enough remaining flour to form a soft dough

Turn onto a floured surface and knead until smooth and elastic about 6 to 8 minutes. Add rosemary and knead one minute longer. Place in a greased bowl turning once to grease the top. Cover and let rise to double -about 40 minutes

Punch the dough down, turn onto a lightly floured surface. Divide in half. Pat flat and let rest five minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10 inch circle on the prepared pan. Cover and let rise until double in size. Brush with oil and sprinkle with rosemary

Bake at 375° for 25 to 30 minutes