In a medium bowl, whisk together flour, sugar, yeast, and salt.

Stir in warm water and 2 Tbsp olive oil until a soft dough forms.

Knead on a lightly floured surface for 5–6 minutes until smooth and elastic (or mix with dough hook on low for 4 minutes).

Lightly oil a bowl, place dough inside, cover with a clean towel, and let rise in a warm spot for 45 minutes, until doubled.

Preheat oven to 425 °F (220 °C). Oil a 9×13″ baking pan with remaining 2 Tbsp olive oil.

Gently press dough into the pan, stretching it to fit and creating dimples with your fingertips.

Brush the surface generously with remaining olive oil, sprinkle chopped rosemary evenly, and scatter flaky sea salt and rosemary sprigs on top.

Let dough rest for 15 minutes to puff slightly.

Bake for 18–22 minutes, until golden brown on top and crisp around edges.

Remove from oven, let cool briefly, then slice and serve warm or at room temperature.