Preparation Steps

• In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
• In a large bowl, whisk together flour and salt.
• Pour the yeast mixture and 3 tablespoons of olive oil into the flour mixture. Mix until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
• Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
• Grease a 9x13 inch baking pan with olive oil. Gently punch down the dough and press it into the prepared pan, spreading it evenly to the edges.
• Cover the pan and let the dough rise for another 30-45 minutes, or until puffy.
• Preheat oven to 425°F (220°C).
• Drizzle the top of the dough with a little more olive oil. Use your fingertips to create dimples all over the surface of the dough.
• Sprinkle with flaky sea salt and dried rosemary (if using).
• Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
• Let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and serve.