In a small bowl or glass measuring cup, whisk together the warm water, sugar, and yeast. Set aside and let the yeast proof for 5-10 minutes.
Whisk the flour, salt, roasted garlic, and rosemary together in the bowl of a stand mixer fitted with the dough hook.
Slowly add in the yeast mixture and knead on high for five minutes.
Slowly drizzle in the olive oil, and knead for an additional 3-5 minutes.
Transfer the dough to a clean bowl greased with olive oil. Cover with a clean towel and let rise for an hour and a half or until doubled in size.
Punch the dough down and knead for one minute.
Transfer the dough to an olive oil greased 8” baking pan. Use wet fingers to gently press the dough into the pan. Cover with a clean towel and let it rest for 30 more minutes.
Meanwhile, preheat oven to 375F.
Use your fingers to create dimples in the dough. Brush the dough with additional olive oil and sprinkle on flaky sea salt and additional rosemary if desired.
Bake for 13-15 minutes, or until the top is golden brown.