In a large mixing bowl, combine 1 ¾ cups of warm water with 2 teaspoons of active dried yeast. Allow to sit for 3-5 minutes until bubbly.

Once frothy, mix in ¼ cup of olive oil, then add 4 cups of all-purpose flour and 2 teaspoons of salt. Stir until no flour streaks remain.

Shape the dough into a ball, coat lightly with olive oil, cover with wrap or cloth, and refrigerate for 10-24 hours.

Lightly grease a 9x13-inch pan with olive oil, deflate the dough, stretch it to fit the pan, cover, and let rise for 2-3 hours.

Preheat your oven to 425°F (218°C) while the dough rises.

Drizzle olive oil over the dough surface and create deep dimples using your fingers.

Sprinkle fresh rosemary leaves and a pinch of flaky sea salt on top.

Bake for 30-40 minutes until golden brown and sounds hollow when tapped.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.