In a large mixing bowl from a standing electric mixer, stir together yeast, sugar, water and oil until yeast dissolves. Allow to stand at room temperature for 20 minutes. Mix together flour, rosemary and grated cheese. Place mixing bowl on mixer with dough hook or paddle and turn on low. Slowly add flour mixture until all is in and mix until a firm, smooth dough is formed.

Preheat oven to 400 degrees F.

Pull dough out and knead 5 minutes. Place in a bowl rubbed with olive oil and cover with a kitchen towel. Allow to stand in a warm place until doubled in size, about 1 hour. Punch down in bowl, remove and knead 2 turns. Roll into a rectangle about 1/2-inch thick and place on an oiled cookie sheet. Poke uniform indentations into dough, brush with oil and dust with sea salt and black pepper. Bake until dark golden brown, or about 25 to 30 minutes. Remove and serve with tapenade.

reserved.