In a small bowl, combine the warm water, yeast, and sugar. Let stand for 3-4 minutes until starting to foam.

In a mixing bowl, whisk together the flour and salt. Add the yeast mixture and stir until well combined with a spatula or bread whisk to form a wet, shaggy dough.

Shape the dough into a rough ball, drizzle with 1 tablespoon of olive oil, and toss until completely covered. Cover with plastic wrap and let rise in a warm place for 1.5 to 2 hours until doubled in size.

Once risen, use a spatula to fold the risen dough into the middle of the bowl 8 times, turning the bowl a quarter turn each time.

Drizzle 2 tablespoons of olive oil in a 13x9 inch pan. Place the dough in the pan and gently push and stretch into the prepared baking dish using your knuckles and fingers.

Cover with plastic wrap and let it rise for another 30 minutes.

Preheat your oven to 425°F.

Drizzle the remaining 1 tablespoon of olive oil over the top. Using your fingers, poke dimples all over the surface.

Sprinkle with the fresh rosemary and flakey sea salt.

Bake at 425°F on the middle rack for 25-30 minutes until golden brown and cooked through.

Remove from pan and let cool slightly on a cooling rack before slicing.