In a large bowl, pour water yeast and sugar. Mix and let it rest for a few minutes.
Add the olive oil and stir in about half the flour.
Add the salt and the remaining flour and mix until it is all well combined. It will be a very sticky dough, but don’t worry, that it is exactly how we want it.
Let it sit at room temperature for an hour or until it has doubled in size.
Grease your oven baking tray with oil or use parchment paper and then transfer the sticky and bubbly dough in. Spread it quite carefully around to reach all the sides and make it somewhat even.
Let it rest for an additional 30 minutes.
Add rosemary over the top if using and spread some rock salt. You could even add a glug of olive oil on top.
Bake in the oven at 220˚ for 23 minutes or until it looks nice and brown on the top.
Take out of the oven and cool down on a wire rack (if you can resist the temptation!)
