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Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
Mix Dough: In a large bowl, mix flour, salt, and chopped rosemary. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
Knead: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
Shape and Second Rise: Punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet. Cover and let it rise for another 30 minutes.
Prepare for Baking: Preheat oven to 375°F (190°C). Brush the top of the dough with olive oil and sprinkle with coarse sea salt and extra rosemary.
Bake: Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve: Allow the bread to cool on a wire rack before slicing.