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Set oven to 400°F (200°C) and position a rack in the center.
In a large bowl, stir warm water with yeast and sugar. Let sit 5 to 10 minutes until foamy. Add flour, fine sea salt, and ¼ cup olive oil. Mix with a spoon until a sticky dough forms.
Grease a 9×13 inch pan with 2 tablespoons olive oil, coating the bottom and corners generously.
Transfer dough to the pan, gently stretch to edges. Cover and let rise in a warm place until doubled, about 60 minutes.
Dimple dough with oiled fingertips. Drizzle remaining olive oil over top, sprinkle rosemary and coarse sea salt. Bake 20 to 25 minutes until golden.
Cool in pan 10 minutes, then loosen edges and lift or slide onto a rack to cool slightly.
Slice horizontally for sandwiches or cut into squares for dipping.