In a large mixing bowl, combine flour, salt, and sugar. In a measuring jug, mix warm water with active dry yeast and allow to bloom for 5-10 minutes.

Combine yeast mixture with dry ingredients and stir until a shaggy dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour.

Preheat oven to 425°F. Grease a baking sheet with olive oil.

Once risen, punch down the dough and transfer to the pan, stretching it to fill.

Drizzle olive oil on top, sprinkle with rosemary, sea salt, and your choice of toppings.

Cover and let rest for an additional 20-30 minutes.

Bake for 20-25 minutes until golden brown and edges are crispy.

Cool for 10 minutes, then transfer to a wire rack and slice to serve.