Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. In a large bowl, combine the flour, teaspoons of salt, olive oil, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours. 
In a heavy frying pan, heat the live oil and add the diced guanciale. Cook over medium heat until the guanciale begins to brown. Scoop the guanciale from the pan and set aside in a bowl, leaving the oil in the pan. Add the sliced onions to the pan and stir well to coat with the oil. Cook over medium low heat 10 to 15 minutes, or until the onions are very soft and just beginning to brown. Set aside.
Preheat oven to 425 degrees F. Punch down dough and place on a 13 X 9 inch oiled baking sheet, forming into an oval or rectangle. Dimple the top surface with your finger tips, and then evenly spread the onions across the top. Sprinkle with the guanciale pieces, and then sprinkle with coarse salt and rosemary. Bake about 20 to 25 minutes or until golden brown. Serve warm or at room temperature.