Place the water, yeast, and sugar in a small bowl. Stir it briefly, then let it set undisturbed for about 10 minutes.
It should be quite bubbly when it’s activated and ready to use.
In the bowl of a stand mixer, add the yeast mixture, flour, salt, and 1 tablespoon of olive oil until a slightly sticky dough forms.
Form the dough into a ball, cover, and allow it to rise until doubled in size.
Grease a 10-inch (or larger) baking dish.
Deflate the dough, roll it to 1/2-inch thick and place it in the baking dish.
Cover, and allow the dough to double in size. Use your fingers to make indentions in the dough, then drizzle with olive oil. Add a sprinkle of sea salt and add fresh rosemary.
Bake on 350°F for 20-22 minutes until lightly browned. Slice and serve.
For more recipes, visit Berly's Kitchen!