In a large mixing bowl, combine 1 ½ cups of warm water, 2 teaspoons of active dry yeast, and 1 teaspoon of sugar. Stir gently and let sit for about 5 minutes until frothy.

Add 4 cups of all-purpose flour, 2 teaspoons of salt, and ¼ cup of olive oil to the mixture. Mix thoroughly until a sticky dough forms.

Transfer the sticky dough onto a floured surface. Knead the dough for about 5-7 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover with a damp cloth, and let rise for 1-2 hours until doubled in size.

Preheat the oven to 425°F and grease a 13×18-inch baking sheet with olive oil.

Punch down the risen dough, transfer it to the baking sheet, and stretch it to fit evenly.

Create deep dimples on the dough's surface, drizzle with olive oil, and top with minced garlic, grated Parmesan, fresh rosemary, and coarse sea salt.

Let the topped dough rest for about 20-30 minutes while the oven continues to heat.

Bake for 20-25 minutes until golden brown and sounds hollow when tapped. Let cool slightly before slicing.