Dissolve the fresh yeast in warm water. Add a teaspoon of sugar and let it rest for a few minutes. In a stand mixer, add the flour, the water with dissolved yeast, and extra virgin olive oil. Mix for about 10 minutes until the dough is well combined. Add the salt and continue kneading. Shape the dough into a ball, place it in a bowl, and let it rise for at least 2 hours in a dry place.

After two hours, the dough will have tripled in size. Gently deflate and knead it lightly. Take a baking pan (I used a rectangular one) and grease it evenly. Transfer the dough to the pan and stretch it out with your hands to the edges.

In a bowl, add some warm water, dip your hands in, and press into the dough to make the classic dimples, letting a little water drip into them. Brush with olive oil and let it rise for 30 minutes. Then add rosemary and coarse salt. Bake in a preheated oven at 430°F (220°C) for about 20 minutes, until golden on top... et voilà!