Place the water, sugar and yeast into the bowl of a stand mixer and combine well. Allow to sit for five minutes.
Add half of the flour, 1 tbsp kosher salt and 1/2 cup of the olive oil. Mix on low until everything is combined. Add the rest of the flour and mix on medium speed for six minutes.
Remove the dough with a well floured spatula and place on a well floured surface. Knead until the dough is soft and pliable. Add flour as needed if the dough is too sticky.
Place the dough into a bowl coated with olive oil and turn to coat.
Cover and allow to rise for one hour or until doubled in size.
Pour 1/4 C olive oil onto a baking sheet and spread the dough out to fit. Cover the dough with the other 1/4 C olive oil and poke holes through the surface with your fingers, all over. Sprinkle the top with the rosemary and kosher salt to taste.
Cover with plastic and allow to rise for one hour.
Preheat oven to 425 degrees F.
Place the dough in the oven, on the middle rack and bake for about 25 minutes or until golden brown on top.