Crumble the yeast in a mixing bowl or dough bowl.

Pour water and salt into the bowl and dissolve the yeast in it - use a whisk.

Add olive oil and wheat flour and stir the dough well.

Place baking paper in the bottom of a springform pan and grease the sides of the pan with oil.

Place the dough in the pan, it should be even all around.

Cover the pan with a tea towel and let the dough rise for 2-3 hours at room temperature.

Make some holes in the dough (possibly with your fingers) and sprinkle the surface with olive oil, rosemary, and salt.

Bake the bread in a preheated oven without convection at 200 degrees Celsius (392 degrees Fahrenheit) for 25 minutes.

Let the bread cool on a wire rack before serving.