In a large mixing bowl, dissolve 2.5 teaspoons of yeast and 1 tablespoon of sugar into 2 cups warm water. When the yeast mixture is frothy, add 2 cups of flour and stir. Then add 2 teaspoons kosher salt, 2 teaspoons of fresh chopped rosemary and two more cups of flour. Stir until blended – do not knead. Cover with a moist towel and let rise for an hour.

Flour the work surface and scoop the sticky dough out of the bowl and onto the surface. Cut the dough in half and start kneading. I usually end up adding about a half a cup of flour more to each half of dough while kneading. Form two mounds and place them on a cookie sheet that is lightly coated in olive oil and sprinkled with corn meal. Cover with the moist towel and let rise for another hour.

Brush each mound with olive oil and sprinkle lightly with more chopped rosemary and sea salt. Bake in a 425 degree oven for 10 minutes. Then reduce the temperature to 375 degrees and bake for 15 minutes more.