Warm up the bowl of your electric mixer by rinsing it under warm running water.
Add 1 ½ cups warm water to bowl. The water should be between 105º and 115ºF to properly activate the yeast.
Sprinkle the yeast and sugar over the warm water, stir gently; then let sit for 5 to 8 minutes until the yeast is activated. (If the yeast doesn't start foaming, then your bread will not rise; so you should start over with new yeast.)
Add 3 Tablespoons extra-virgin olive oil to the active yeast mixture. The oil will flavor the bread, so I like to use my best olive oil.
Then add the 2 teaspoons of regular salt and the flour.
Using the paddle attachment, beat on medium speed until the ingredients are incorporated in a shaggy dough.
Switch to the dough hook and beat on high speed for 2 to 3 minutes.
Turn the dough onto an oiled surface. With oiled hands knead until smooth, about 4 to 6 minutes. Form dough into a ball.
Oil a medium bowl (you can use the mixing bowl, if desired), then place the dough into the bowl and turn it in the oil until coated.
Cover the bowl with plastic wrap and a towel and let rise until doubled, about 1 ½ to 2 hours. (Choosing an area that is warm and free of drafts, is best.)
Grease a large baking sheet with 1 Tablespoon oil.
Turn the dough onto the prepared baking sheet.
Pat and stretch the dough into a rectangle shape that is about ½" thick.
Cover with oiled plastic wrap and let rise again until doubled. This may be 45 minutes or it may be 1 ½ hours, depending on the warmth of the room.
Preheat oven to 425ºF.
When doubled in size, make indentations all over the top with your fingertips or a wooden spoon handle. Then brush the top with 1 ½ to 2 Tablespoons extra-virgin olive oil and sprinkle with rosemary and sea salt.
Bake for 20 minutes or until golden brown.