In a bowl of a stand mixer fitter with a dough hook, add 2 cups flour, sugar, 1 tablespoon rosemary, and yeast.
Heat the beer to 120 to 125 degrees F.
Add the beer to the stand mixer, turn the mixer to medium, mix until combined.
Add the remaining flour, ¼ cup olive oil and 1 teaspoon salt.
Turn the mixer to medium high, beat for 5 to 6 minutes.
Transfer to a lightly oiled bowl, cover and allow to rise in a warm room until doubled in size, about 1 hour.
Lightly oil a 9x13 pan. Transfer the dough to the pan, pulling to cover the entire pan. Press your fingers into the dough making holes across the entire loaf.
Cover and allow to rise for 30 minutes.
Preheat oven to 425.
Brush with remaining oil, sprinkle with remaining rosemary and salt.
Bake until golden brown, about 15 minutes.