Warm water 1 minute on high in the microwave. Remove 1 tablespoon of water and then replace it with the tablespoon of olive oil.
Combine flour, salt and dried rosemary in a large bowl and stir well to mix evenly.
Add ingredients to your bread machine in the order recommended by your manufacturer. Mine is liquid, dry ingredients, yeast. Start your machine on the Dough cycle.
When dough cycle has finished, oil your hands with a bit of olive oil. Oil a 10" ovenproof skillet with ½ tablespoon of olive oil. Shape the dough into a disc and center in the skillet. Cover and allow dough to rise about 25 minutes in a warm place.
While dough is resting preheat oven to 400 degrees.
Using your fingers make indentations evenly around the top of the loaf. Mix onion, olive and rosemary together for the topping. Brush the top with 1 tablespoon of olive oil and sprinkle the olive, onion mixture evenly over the surface. Sprinkle coarse sea salt over the top of the loaf.
Bake for 30-35 minutes until the top is golden brown and the loaf sounds hollow when you tap it. Alternatively, use an instant read thermometer. Insert probe to the center of the loaf (use an indentation so it doesn't mar the look of the bread). Loaf should read a minimum of 180 degrees F and up to 190 degrees.
Remove from oven and allow loaf to cool for several minutes. Remove loaf from skillet to finish cooling.