Combine the flour, yeast, salt, and sugar in a large bowl. Stir them together to evenly distribute the dry ingredients.

Pour the lukewarm water into the flour mixture. Mix until a sticky dough forms. Add a teaspoon or two of olive oil on the surface of the dough and rub it gently.

Cover the bowl with plastic wrap and refrigerate for 18-24 hours.

Grease a 9" x 13" or 10" x 12" pan with olive oil and line it with parchment paper if desired.

Take out the dough and oil your hands. Fold the dough over from the sides of the bowl once or twice, then place it in the prepared pan.

Pour 2 tablespoons of olive oil in the center of the pan and place the dough in gently. Cover and let it rise in a draft-free spot for 2-4 hours until it doubles in size.

Preheat your oven to 220 C. Sprinkle rosemary and sea salt on the dough, pour the remaining olive oil, and create dimples with your fingers.

Bake for 25-30 minutes until golden brown. Let it rest for 5 minutes before cooling on a rack. Slice and enjoy!