In the bowl of the stand mixer, measure out the all-purpose flour, instant yeast, and kosher salt. Thoroughly whisk together until fully incorporated.
To the bowl, add the water and 50 grams of olive oil.
With the stand mixer fitted with the dough hook attachment set to low, knead the dough until a cohesive dough forms, approximately 5 to 7 minutes. The dough will come together, but will remain sticky.
Cover the bowl with plastic wrap or a damp towel and leave in a warm area to rise for 45 to 60 minutes. If you are concerned that the dough will stick to the sides of the bowl, drizzle olive oil in to the bowl and flip the dough over with your hands to coat the bottom and sides.
After the dough has doubled in volume, transfer it to a well oiled 9x13 baking dish. Do NOT be shy with the olive oil! Oil the pan generously so the dough does not stick when baking. Cover and leave the dough to rise for another 20 minutes.
While the dough is rising for a second time, preheat the oven to 400°.
Dimple the dough with your fingers- press your fingers into the dough repeatedly until your fingers touch the bottom of the baking dish and the bread is covered in dimples.
Press the roasted garlic and rosemary into the dough with your fingers.
Bake for 20 minutes, or until the dough is golden brown.