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Adjust oven rack to middle position and heat oven to 300 degrees.
Grease 13 by 9-inch baking pan.
Make parchment paper sling by folding 1 long sheet of parchment 13 inches wide and laying across width of pan, with extra parchment hanging over edges of pan.
Push parchment into corners and up sides of pan, smoothing parchment flush to pan.
Grease parchment.
Whisk 3 cups (15 ounces) all-purpose flour, ⅔ cup (4⅔ ounces) superfine sugar, and ½ teaspoon table salt together in large bowl.
Cut 2 vanilla beans in half lengthwise. Using tip of paring knife, scrape out seeds.
Add 20 tablespoons softened salted butter, 1½ teaspoons minced rosemary, and vanilla seeds to bowl.
Use your fingers to rub butter into flour mixture until crumbly, uniform dough forms.
Crumble dough over bottom of prepared pan.
Using bottom of dry measuring cup, press dough into even layer.
Using fork poke dough all over, about 20 times.
Sprinkle 1 teaspoon flake sea salt evenly over dough.
Bake until edges are just starting to brown and top is dry to touch, 1 hour to 1 hour 10 minutes, rotating pan halfway through baking.
Transfer pan to wire rack.
Immediately cut hot shortbread into 3 lengthwise columns by 12 crosswise rows using paring knife or bench scraper.
Let shortbread cool completely before removing from pan, at least 1 hour.
Separate along cut lines.
Serve.