Place the flour and salt into the Thermomix bowl and blend 5 sec/speed 5.
Add yeast and kefir and knead 4 min/dough setting/Interval.
Pour the EVOO into a large bowl and tip the dough out on top. Using a silicone spatula, turn the dough by folding in from the edges, bringing some of the EVOO into the dough as you fold.
Cover and prove until bubbly and doubled in volume.
When you are ready to bake, divide the dough into two.
Preheat the oven to 250°C or higher if you have it available.
Oil a large baking tray, preferably cast iron.
Roll or press out the first piece of dough to fit the size of your tray, as thinly as possible. Lay onto the tray.
Mill the cheeses 10 sec/speed 10 if you haven't already and spread across the dough equally right to the edges, leaving a small rim around the outside to seal.
Sprinkle a few pieces of rosemary acorss the cheese.
Roll out the second piece and lay on top of the cheese. Seal the edges as best as you can, don't be too fussy. Cut into the top piece of dough, in a square pattern, this is to help it cook through, as well as for rocking good looks.
Bake 20 minutes, remove from the oven and brush with more EVOO and garnish with a few more rosemary leaves and or flowers. Serve hot and melty, but don't burn your mouth!