Line a half-sheet pan (or two smaller baking sheets) with parchment and set aside.
Moderately flour a clean work surface and your ball of dough.
Roll the dough into a circle that is about 1/4-inch thick. Brush the circle generously with olive oil, sprinkle evenly with the chopped rosemary and sea salt.
Cut the circle into 8 equal wedges. Take one wedge into your hands and gently stretch the pointed end of it while holding onto the wide end to make the piece longer.
Lay the piece back on the work surface and pull the wide end to stretch it gently. Begin rolling the wide end tightly, jelly-roll style, toward the pointed end. When you get close to the pointed end, give it another gentle stretch and wrap it tightly around the center.
Lay each roll on the prepared pans, with the point side down to keep the dough rolled. Be sure to leave ample room between the rolls for expansion. If desired, curl the ends of the rolls gently toward the center to enhance the shape of the finished rolls. Let rise, uncovered, in a warm, draft-free place for up to an hour, or until puffy.
Preheat oven to 475°F.
Brush the rolls one more time, generously, with olive oil then bake, rotating midway through the cooking time, for about 20 minutes, or until beautiful golden brown.