Add water, oil, salt, rosemary, flour and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. Cover; let rest 5 minutes. If necessary, knead in enough flour to make dough easy to handle.
Form dough into smooth ball. Roll to 12-inch round; place on 12-inch pizza pan that has been lightly greased with olive oil. Poke dough randomly with fingertips to form dimples. Brush top with olive oil; sprinkle with rosemary and salt to taste. Let rise uncovered in warm, draft-free place until almost doubled in size, about 30 minutes.
Bake at 425°F for 18 to 22 minutes or until done. Serve with olive oil and freshly ground coarse black pepper, if desired, for dipping.