In a small bowl, mix the warm water, sugar, and yeast. Allow the mixture to sit for 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine 5 cups of all-purpose flour with 2 teaspoons of salt. Mix them well.

Add the yeast mixture and 1/4 cup of olive oil to the flour mix. Stir until a cohesive dough forms.

Turn the dough out onto a floured surface and knead for 5-10 minutes until it achieves a smooth, elastic texture.

Place the dough in an oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm location for about 1 hour, or until doubled in size.

Preheat your oven to 425°F (220°C). Once the dough has risen, punch it down to release air and transfer it to a greased baking sheet.

Stretch and press the dough into a rectangle, then use your fingers to create dimples all over the surface.

Drizzle olive oil on top and sprinkle with minced garlic, chopped rosemary, and flaky sea salt.

Allow the dough to rise again for 20-30 minutes for an airy texture.

Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until golden brown.

Let the bread cool slightly on a wire rack before slicing.