In large bowl, mix water, sugar and yeast.

Let sit until yeast activates and looks foamy, about 5 - 10 minutes.

Then olive oil, salt and 2 cups of flour.

Mix with dough hook on low until dough looks rough, about 2 minutes.

After 2 minutes, turn to medium speed for 5 minutes and gradually add remaining 1/2 cup of flour and chopped fresh rosemary. Mix until the dough looks smooth and elastic.

Cover bowl in plastic wrap and let rise for one hour (I transferred to a slightly oiled bowl and coated the dough.)

After one hour, pre-heat oven to 400 degrees.

With lightly floured hands, transfer dough to lightly floured surface and form into loaf shape.

Place dough on mat or parchment on a cookie sheet.

Cover with a towel and let rise for 20 - 30 minutes.

Uncover and use a sharp knife to cut a few slices across the top.

Brush with olive oil.

Sprinkle with Sea Salt and Chopped Fresh Rosemary.

Bake for 20 minutes.

Cool on rack for about 15 - 20 minutes before slicing.

Enjoy!