In a stand mixer bowl, stir together the warm water and cane sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy.

Add flour and sea salt, mixing on low speed until a shaggy dough forms. Increase to medium speed for 5 minutes until an elastic, sticky dough forms.

Transfer the dough to a large, oil-brushed bowl. Cover with plastic wrap or a damp towel and let rise until doubled in size, about 1 to 1.5 hours.

Preheat the oven to 425?F halfway through the second rise. Brush a 9x13-inch baking dish with olive oil.

Once risen, transfer dough to the prepared pan, pressing it into the edges. Cover and let rise again for about 45 minutes.

Drizzle remaining olive oil over the dough, making indentations with your fingers. Sprinkle with flaky sea salt and rosemary if desired.

Bake for 20 to 30 minutes until golden brown.