In a small bowl, combine 1 cup of warm water with 2 teaspoons of active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 2 teaspoons of sea salt. Create a well and pour in the yeast mixture and 2 tablespoons of olive oil. Stir until it forms a shaggy dough.

Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Shape the kneaded dough into a ball and place in a lightly greased bowl. Cover and let it rise in a warm place for 1-2 hours until doubled.

Punch down the dough and transfer it to an oiled baking sheet. Stretch or press it out to about ½ inch thickness.

Drizzle olive oil over the dough, dimple the surface gently, and sprinkle with fresh rosemary and coarse salt. Preheat oven to 400°F and bake for 20-25 minutes.

Remove from the oven and let cool on a wire rack for about 10 minutes before slicing.