Dissolve yeast in water. Add the sugar, olive oil, salad oil, and salt. Mix in 3 cups of the flour and whip until dough begins to leave the sides of the bowl, about 10 minutes. (Can use Kitchen Aid) Mix in the remaining flour by hand or with a dough hook and knead until it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising. Oil 2 baking sheets, each 18 x 13" and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top. Bake 375 oven for about 20 minutes. Variation: top with green onions instead of rosemary. "The Frugal Gourmet's Whole Family Cookbook"