In a mixing bowl, combine warm water with a dash of sugar. Sprinkle the dry yeast over the surface and let it sit for about 5 minutes until frothy.

Add all-purpose flour and salt to the activated yeast mixture. Stir until combined, then knead the dough on a floured surface for about 5 minutes.

Transfer the kneaded dough to a lightly oiled bowl and cover with a damp cloth. Place it in a warm area for about 1 to 1.5 hours, or until doubled in size.

Grease a 9×13-inch baking dish generously with olive oil.

Once doubled, gently punch down the dough, transfer it to the prepared dish, and press it out to the edges. Cover and let it rise for about 45 minutes.

Drizzle olive oil on the risen dough, make dimples with fingers, and sprinkle flaky sea salt and fresh rosemary on top.

Preheat the oven to 425°F (220°C) and bake for 20 to 30 minutes until golden brown and crisp.

Once baked, remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool slightly.