In a small bowl, combine warm water and granulated sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes until it's foamy.

In a larger mixing bowl, whisk together the all-purpose flour and fine sea salt. Create a well in the center of the flour mixture.

Pour the bloomed yeast mixture and olive oil into the well you created in the flour. Stir until a shaggy dough begins to form.

Turn the shaggy dough onto a floured surface and knead it for 8-10 minutes until smooth and elastic.

Place your kneaded dough into a lightly oiled bowl, covering it with a kitchen towel. Let it rise in a warm place until doubled in size, about 1 hour.

Once risen, punch down the dough gently, shape it into a rustic circle or oval, and place it on a parchment-lined baking sheet.

Cover the shaped loaf with the kitchen towel again and let it rest for 45 minutes.

In a small saucepan, melt the unsalted butter over low heat. Add minced garlic and dried rosemary, sautéing for a minute.

Make shallow slashes on top of the loaf with a sharp knife. Brush the garlic butter mixture generously over the top.

Preheat your oven to 400°F and bake the loaf for 25 minutes until golden brown.