Pour warm water (like bathwater) into a large mixing bowl. Sprinkle yeast and sugar and stir. Allow to sit until foamy, 5-10 minutes.

In the meantime, heat the olive oil, garlic and rosemary in a small saucepan over low heat for a couple of minutes, until you can smell both but don’t let the garlic turn brown.

When the yeast mixture looks foamy, add 1 cup of flour plus 3 tablespoons of the olive oil mixture. Stir and allow to rest for 5 minutes.

Add remaining 1 1/2 cups flour plus salt. Stir until dough forms.

Pour dough onto floured surface and knead for 2-3 minutes until it transforms from sticky to smooth.

Wash out the mixing bowl (or get a second) and slather the inside with about 2 teaspoons of olive oil. Place the dough inside. Cover with a towel that’s wet and warm. Place in a warm spot (like a sunny window) to rise for 1 hour.

Line a 9×13-inch baking sheet with a piece of parchment paper, allowing the edges to come up the sides (this is handy for lifting the bread out of the pan to slice later).  Pour 2 tablespoons of the olive oil/garlic/rosemary mixture into the pan, on top of the parchment paper.

Press the dough into the pan (put a little olive oil on  your fingers if needed). Now really press: With your index and middle fingers, PRESS down on the dough so you make a divot. Repeat until you’ve got as many holes as possible.

Pour the rest of the olive oil/garlic/rosemary mixture over the top of the bread. Preheat the oven to 450  degrees F, and allow the dough to rest while it heats.

Bake for 15-20 minutes in a regular oven, 10 minutes on convection setting.

Allow to cool for 5 minutes. Pull up on the parchment paper to transfer the bread to a cutting board. Slice and enjoy.