ensure the water is warm but not hot - between 105-115 F
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combine the water, yeast & sugar and stir, then aside for 5-10 minutes to let it bubble up
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combine flour and kosher salt, then add the bubbly yeast mixture
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stir very well until there's no more dry flour and there are no floury lumps
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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
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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
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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
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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
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Bake for 20-25 minutes - should be golden brown & crispy
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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