In a large mixing bowl, combine the all-purpose flour, sugar, rapid rise yeast, and ¾ teaspoon of sea salt. In a separate container, warm the olive oil and water until it reaches 125-130°F. Gradually pour the warm liquid into the flour mixture, stirring until a soft, cohesive dough forms.

Transfer the dough to a floured surface or a stand mixer fitted with a dough hook. Knead by hand for about 8-10 minutes or with the mixer on medium speed for 2 minutes until the dough is smooth and elastic.

Form the dough into a ball and place it in a lightly greased bowl, covering it with a damp cloth. Let it rest for 10 minutes in a warm spot to activate the yeast.

Generously oil a 10” cast-iron skillet with olive oil. Shape the dough into a round ball and place it in the skillet. Score a criss-cross pattern on top of the dough. Cover the skillet and let the dough rise for 1 hour.

Preheat your oven to 400°F (200°C) about 15 minutes before the dough has finished rising. Brush the top of the bread with olive oil and sprinkle with sliced garlic, fresh rosemary, and the remaining sea salt.

Bake for 20-25 minutes or until golden brown and sounds hollow when tapped. Remove from the oven and let it cool slightly before slicing.