Combine warm water (110°F), sugar, and active dry yeast in a mixing bowl. Let sit 5 minutes until foamy bubbles appear on the surface. If no bubbles form, the yeast is dead; start over with fresh yeast.
1 packet active dry yeast, 1 ¼ cups warm water, 1 tablespoon sugar
Add flour, salt, and 2 tablespoons olive oil to the yeast mixture. Stir with a wooden spoon until a sticky dough forms. Cover the bowl with a damp kitchen towel and let rise in a warm spot for 1 hour until doubled in size.
3 cups all-purpose flour, 1 teaspoon salt, 4 tablespoons olive oil
Transfer dough to an oiled baking sheet and press into a 9x13-inch rectangle. Use fingertips to dimple the dough every 1 inch, pressing down about 2 cm deep so olive oil pools in the pockets. Brush the surface with 2 tablespoons olive oil mixed with minced garlic.
4 tablespoons olive oil, 2 cloves garlic
Sprinkle chopped fresh rosemary and coarse sea salt evenly across the dimpled surface. Press herbs lightly into the dough so they stick during baking.
2 tablespoons fresh rosemary, 1 teaspoon coarse sea salt
Place in a 425°F oven for 20-25 minutes until the top turns golden brown and edges crisp up. Cool on a wire rack for 10 minutes before slicing to preserve crust texture.
