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

Add flour, salt, and 1/4 cup olive oil to the yeast mixture. 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. Grease a 13x18-inch baking sheet with olive oil.

Once the dough has risen, punch it down and transfer it to the prepared baking sheet. Stretch and press the dough to fit the pan.

In a small bowl, mix the minced garlic, grated Parmesan cheese, and chopped rosemary. Sprinkle this mixture evenly over the dough. Use your fingers to create dimples all over the surface of the dough. Drizzle with additional olive oil and sprinkle with coarse sea salt.

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 let cool slightly before slicing.