In a medium bowl, combine lukewarm water with instant dry yeast and sugar, allowing it to froth for about 30 seconds.

In a large bowl, whisk together flour and salt, then make a well in the center to add the yeast mixture and olive oil, stirring until a wet dough forms.

Cover the dough with a damp cloth and place in a warm oven for 1.5 to 2 hours, or refrigerate for 8 to 24 hours.

After rising, gently fold the dough over itself 20 to 40 times to strengthen it.

Grease a baking pan with olive oil, spread the dough into it, and let it rise for another 45 minutes while preheating the oven.

Mix olive oil, water, and flaky sea salt in a bowl. Press dimples into the dough, drizzle with the oil mixture, and sprinkle with rosemary.

Bake in the preheated oven for 20 to 25 minutes until golden brown.

Remove from oven, cool for 5 minutes in the pan, then transfer to a wire rack, slice, and serve.