In a small bowl, mix 1¾ cups lukewarm water, 2 teaspoons instant dry yeast, and 2 teaspoons sugar. Whisk the mixture and let it rest for 30 seconds to activate the yeast.

In a large bowl, combine 4 cups all-purpose flour and 3 teaspoons salt. Pour in the yeast mixture and stir with a spoon until it becomes sticky but cohesive.

Incorporate 2 tablespoons of extra virgin olive oil into the mixture, stirring until blended.

Cover the bowl with a damp cloth or plastic wrap. Place it in a warm area for about 1½ to 2 hours, allowing the dough to double in size.

Alternatively, for a deeper flavor, cover the bowl and refrigerate the dough for 8 to 24 hours. Remove it and let it sit at room temperature for 2 to 3 hours before continuing.

Using a spoon, fold the dough over itself 20 to 30 times, pulling from the edges to the center.

Grease a 9×13-inch baking pan with 2 tablespoons extra virgin olive oil. Transfer the dough into the pan, gently spreading it.

While the dough is rising again, preheat your oven to 450°F (230°C).

In a small bowl, mix together 2 tablespoons extra virgin olive oil, 3 tablespoons water, and ½ teaspoon salt. Press deep dimples into the risen dough.

Pour the remaining oil mixture over the dough and sprinkle with ½ teaspoon rosemary if desired.

Place the pan in the oven and bake for 20 to 25 minutes, until golden brown. Cool for about 5 minutes before slicing and serving warm.