2 teaspoon active dry yeast
1 1/2 cup warm water
1 tablespoon sugar
4 cups all purpose flour
1 tablespoon salt
1/4 cup olive oil

2 tablespoons olive oil
1 tablespoon coarse salt
2 tablespoon fresh rosemary

In your standing mixer bowl, combine yeast, warm water, and sugar. Let stand 10 minutes until foam appears. Mix the flour and salt together in a separate bowl. Turn mixer on with hook attachment and slowly add the flour mixture into the yeast mixture. Pour in 1/3 cup olive oil. Once the dough comes together, remove from the mixer and knead for another 10 minutes. Form the dough into a round and place in a oiled bowl. Turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap and let it rise in a warm place for 1 hour. Coat a sheet pan with a little olive oil. Once the dough has doubled, turn it out onto the counter and stretch the dough out on the sheet pan. It should be about 1/2 inch thick. Cover the pan with plastic wrap and let rest for 15 minutes. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then sprinkle your rosemary and sea salt. Bake for 15-20 minutes at 400 degrees F.