In a small bowl, combine warm water with cane sugar. Sprinkle in active dry yeast, stir gently, and let sit for 5 minutes until bubbly.

In a large mixing bowl, combine flour and sea salt. Pour in the proofed yeast mixture and mix with a spatula on low speed until the dough begins to form.

Knead the dough on medium speed for 5 minutes until sticky and elastic, pulling away from the bowl's sides.

Grease a bowl with olive oil, place the dough in it, cover tightly, and let rise in a warm spot for 1 to 1.5 hours.

Punch down the risen dough, transfer to a greased 9x13-inch pan, and shape it to fit. Let it rise for another 45 minutes while preheating the oven to 425°F.

Drizzle the dough with olive oil, create indentations with fingers, sprinkle with sea salt and rosemary, and prepare for baking.

Bake in the preheated oven for 20 to 30 minutes or until golden brown and crusty on the edges. Cool before slicing.