Step 1
Dissolve yeast in 1/4 cup warm water in a bowl; add sugar stir and let sit until foamy about 10 minutes.
Step 2
Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
Step 3
Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size about 1 1/2 hours.
Step 4
Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands forming a 9x13-inch rectangle.
Step 5
Place baking sheet into the oven with the oven light on until dough has risen another 1 1/2 hours.
Step 6
Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
Step 7
Position your oven rack slightly lower than center and place a baking stone on the rack.
Step 8
Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
Step 9
Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
Step 9
Continue to bake until crust is golden brown 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely at least 30 minutes.