Mix the yeast and warm water in a large mixing bowl. Stir in the salt and 2 cups of the flour and mix into a soft sticky dough.

Add the remaining 2 cups of flour and mix well, the dough will still be sticky and ragged.

Oil a clean bowl and transfer the dough to the oiled bowl. Cover with plastic and let sit in a warm spot for one and a half hours.

Preheat the oven to 425F

Turn the risen dough out onto a baking sheet lined with a silpat mat, or parchment paper. Press it out gently with oiled fingers to fit the pan. Don't worry if you can't get it quite that large, you can fix that later. Cover loosely with plastic and let sit in a warm place for 30 minutes. You can also cover the dough with another baking sheet, which works well since plastic can sometimes stick to the top of the dough.

While the dough is resting, prepare your toppings. Slice the apples into thin rounds and soak in lemon water to prevent browning. Slice the figs.

Using your fingers, dip them into the olive oil and then make little dimples all over the dough. The oil will pool in the little indentations. Don't skimp here, that oil will flavor the dough and give it great texture as it bakes, too. Take this opportunity to nudge the dough to the edges of the pan, and ensure that it's of even thickness across.

Sprinkle the cheese over the dough, then half of the rosemary. Top with the apple slices and figs, overlapping the apples slightly. Shower lightly with sea salt and then drizzle olive oil over the apples. I like to use a brush to brush it over the surface of the apples.

Bake in the preheated oven for 35 minutes or until golden. Rotate the pan once during cooking.

Drizzle with more oil, and shower with a little more sea salt. Sprinkle on the remaining rosemary and serve!