Put the flour, yeast, sugar, salt and rosemary in the bowl of a stand mixer.

Add the water, 3 tablespoons of the oil and rosemary and stir with a heavy duty scraper until blended. It should be raggedy and just a bit on the dry side, but not falling-apart dry.

Attach the dough hook to the stand mixer and let the mixer knead until the dough is smooth and elastic.

Put the remaining tablespoon of oil in a large bowl. Put the dough in the bowl and roll it around so that it’s coated in the oil. Cover with plastic wrap and let rise until doubled in bulk (about an hour).

While dough is rising, line a 12x17 or larger rimmed baking sheet with parchment paper or nonstick foil.

Preheat the oven to 425 degrees F.

Punch down dough and press it into a large slab (about 16x8) directly on the lined baking sheet. Let it sit for about 20 minutes to rise a bit, then spoon a thin layer of giardiniara (try to let the oil drain off first) across the dough. Using the handle of a wooden spoon, punch some dimples in your dough.

Bake on center rack for about 20 to 25 minutes or until golden, then let cool slightly before serving.