In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil. Mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat the oven to 425°F.

Once the dough has risen, punch it down and transfer it to a greased baking sheet. Stretch and shape the dough into a rectangle or circle, about ½ inch thick.

Use your fingers to create dimples all over the surface.

In a small bowl, mix the minced garlic and chopped rosemary with a little olive oil. Brush this mixture over the dough, ensuring it gets into the dimples.

Sprinkle coarse sea salt on top.

Let the dough rest for another 20 minutes while the oven heats.

Bake for 20-25 minutes or until golden brown.

Remove from the oven and drizzle with more olive oil if desired. Allow it to cool slightly before slicing.