1. ensure the water is warm but not hot - between 105-115 F

1. combine the water, yeast & sugar and stir, then aside for 5-10 minutes to let it bubble up

1. combine flour and kosher salt, then add the bubbly yeast mixture

1. stir very well until there's no more dry flour and there are no floury lumps

1. grease the container or parchment sheet with the first 2 tablespoons olive oil & turn the dough on it. Gently turn the dough over so it's pretty much coated all around with the oil

1. in 24-48 hours, preheat oven to 400F. grease foil 9x11 pan(s) with the second 2 tablespoons of olive oil. turn the dough into the pan, trying to keep in from stretching too much. Ease the dough in to the corners of the pan

1. Cover the pans with towels or plastic wrap (don't let the covering touch the surface of the dough) and let it rise 2-3 hours

1. preheat the oven to 400. Sprinkle top with fresh rosemary if available, flaky salt and a little more olive oil if it seems dry. Poke all over with your fingers, reaching the pan through the dough as you go

1. Bake for 20-25 minutes - should be golden brown & crispy

1. Remove from oven and let it cool for 5-10 minutes, then remove it from the pan and let it continue to cool on a wire rack

1. Do not slice it hot! Let it cool