In a small bowl combine the warm water, yeast, and sugar. Let stand for 3-4 minutes until starting to foam.

In your mixing bowl, whisk together the flour and the salt. Add the yeast mixture and stir until well combined with a spatula or a bread whisk. This is a wet, shaggy dough.

Shape the dough into a rough ball, drizzle with 1 Tbsp of olive oil and toss the dough around in it until completely covered. Cover with plastic wrap and let rise in a warm place for about 1-1/2 to 2 hours or until doubled in size.

Once risen, use your spatula to fold the risen dough into the middle of the bowl 8 times, turning the bowl a quarter turn each time you do a fold.

Drizzle 2 Tbsp olive oil in your 13×9 pan. Place the dough in the pan and gently push and stretch it into the prepared baking dish as best you can using your knuckles and fingers.

Cover with plastic wrap and let rise another 30 minutes.

Preheat your oven to 425 degrees.

Drizzle the remaining Tbsp of olive oil over the top and, using your fingers, poke dimples all over the top of the bread.

Sprinkle the bread with the fresh rosemary or other herbs and then sprinkle with some flaky sea salt.

Bake at 425 on the middle rack for 25-30 minutes or until golden brown and cooked through.

Remove from pan and let cool slightly on a cooling rack before slicing. You can drizzle with a little more olive oil before serving if desired.