Froth the yeast mixture

• Add sugar and yeast to warm water and stir just to incorporate. Let the yeast mixture sit in a warm place until it becomes frothy.
• In the bowl of a stand mixer, add flour, salt, and olive oil.
• Then add the frothy yeast mixture and begin mixing on low speed with the hook attachment. Once the flour begins incorporating, pick up the speed and let the mixer kneed the dough until the dough doesn't stick to the edges of the bowl anymore.
• Scrape the dough out of the bowl and onto a lightly floured surface. Using your hands, kneed the dough into a ball.
• Grease the inside of a large bowl with light olive oil and place the dough into the bowl. Toss the dough around the bowl so that it's fully covered in oil. Cover the bowl with plastic wrap and leave it in a warm place for 1 hour, or until it doubles in size.
• Splash a few tbsp of olive oil onto a rimmed baking sheet and place the dough on top.
• Using your fingers, spread the dough apart so that the dough reaches the edges of the sheet. Use your fingers to dot the dough. Be very generous with the dotting. Press until your finger touches the bottom of the baking sheet.
• Drizzle a thin layer of light olive oil on top of the dotted dough. Then add your desired amount of dried rosemary.
• Let the dough sit in a warm place for about 30 minutes or until the dough rises.
• Preheat the oven to 470 degrees Fahrenheit and bake for 10-15 minutes.