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Mix together the warm water, yeast and sugar. Set aside to activate for 10-15 mins or until bubbly on top.
Mix the flour and salt in a bowl. Add the yeast/water mixture; the oil and herbs and mix everything so that it is mixed and all comes together. If you still have excess flour in the bowl, gradually add a tiny little bit more water. Transfer the mixture to a lightly floured surface and knead around 5 minutes until the dough is smooth and no longer sticky. Bring together in a ball and set to rest in a warm room, covered, in a lightly oiled bowl until double in size, around an hour.
Once the dough has doubled, remove form the bowl and stretch it out into a flat oval shape. Place the dough on a lined baking sheet. Using a sharp knife, make a large cut down the middle of the dough then several cuts on either side, each without cutting through the outside of the dough. That's the FUN part - Gently stretch open each slit in the dough. I LOVE this! Then cover for a quick final rise, around 20-30 mins.
Meanwhile, preheat the oven to 220C/ 200C (fan forced). Brush the top of the loaf with the additional oil so that it is well coated. Sprinkle over some coarse salt and rosemary leaves. Bake the loaf for 15-20 minutes until gently golden. Allow to cool slightly and brush with more oil before serving.