Preparation

• Gather all your ingredients and measure them out.
• In a large mixing bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for about 5-10 minutes until foamy.
• Add 1/4 cup of olive oil to the yeast mixture and stir to combine.
• In a separate bowl, whisk together flour and salt, then gradually add the flour mixture to the yeast mixture. Stir until a sticky dough forms.
• Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
• Shape the dough into a ball and place in a greased bowl, turning to coat. Cover and let rise in a warm place for about 1 hour or until doubled in size.
• Preheat your oven to 425°F (220°C).
• Punch down the risen dough, grease a baking sheet, and transfer the dough onto it. Stretch and shape it to fill the pan, dimpling the surface.
• Sprinkle with rosemary, drizzle additional olive oil over it, and finish with sea salt.
• Let the shaped dough rest for 20-30 minutes. Bake for 20-25 minutes until golden brown. Cool slightly before slicing.