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In a bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
Add flour, salt, and olive oil to the yeast mixture. Mix until a sticky dough forms.
Cover and let it rise in a warm place for 1-2 hours, or until doubled in size.
Transfer to a well-oiled baking tray. Gently stretch it out to fit the pan. Let it rest for another 20-30 minutes.
Use your fingers to create dimples all over the dough. Add rosemary and olives on top.
Mix water, olive oil, and salt. Pour evenly over the dough, letting it settle into the dimples.
Bake at 425°F (220°C) for 20-25 minutes, until golden brown and crisp on the edges.
Drizzle a little more olive oil after baking and let it cool slightly before slicing.