In a mixing bowl, combine 1 cup of warm water with 1 tablespoon of sugar, then sprinkle 2 teaspoons of dry yeast on top. Allow it to sit for about 5 minutes or until it becomes frothy.

Add 3 cups of all-purpose flour and 1 teaspoon of salt to the yeast mixture. Mix on low speed until a shaggy dough forms, approximately 2-3 minutes. Knead for about 5 minutes until soft and sticky.

Coat a large bowl with olive oil and transfer the kneaded dough into it. Cover with a towel and let rise for 1 to 1.5 hours, or until doubled in size.

Grease a 9x13-inch baking dish with olive oil. Remove the risen dough, fold it into a rough ball, and place it in the dish. Press into an even layer and let rest covered for 45 minutes.

Use your fingers to create dimples in the dough. Drizzle with olive oil, sprinkle with flaky sea salt, and add chopped fresh rosemary.

Preheat your oven to 425°F (220°C). Bake for 20-30 minutes until golden brown and the edges pull away from the pan.

Let cool in the pan for about 10 minutes, then transfer to a wire rack. Serve warm.