Instructions

1. Mix warm water with sugar and yeast, let sit for 5 minutes until foamy.
2. In large bowl, combine flour and salt.
3. Pour yeast mixture and olive oil into flour.
4. Mix until shaggy dough forms, knead for 8-10 minutes until smooth and elastic.
5. Place in oiled bowl, cover, and let rise for 1.5 hours until doubled.
6. Preheat oven to 425°F (220°C).
7. Oil a 12x16 inch baking sheet.
8. Stretch dough onto baking sheet.
9. Cover with plastic wrap and let rise for 30 minutes.
10. Uncover, dimple dough all over with fingertips.
11. Drizzle with olive oil.
12. Sprinkle rosemary and coarse salt over top.
13. Bake for 20-25 minutes until golden brown.
14. Cool on wire rack.