1. In a large bowl, mix the flour, yeast, sugar and salt.

 Important: Do not let the salt come into direct contact with the yeast because it will lose its status. Just add the yeast first, stir and then add the salt.

2. Create a hole by hand or with a spoon in the center of the flour and put in the lukewarm water. Mix with the spoon, slowly taking flour from the sides until the dough is created. Knead until you have a moist and elastic dough.
3. Put 1 tablespoon olive oil in another bowl and spread with a piece of paper to take the oil everywhere. Place the dough inside so that the oil covers its entire surface. Cover the bowl with plastic wrap. Let the dough rise for 1 1/2 – 2 hours. At this stage, for the best result , put the bowl in the refrigerator for one night. In this case we should remove the bowl from the refrigerator 1 hour before moving on to the next step.
4. Take a rectangular baking pan, measuring about 25 X 35 cm. (Disposable aluminium pans are also very convenient).Spread with 2 tablespoons of olive oil the entire surface of the pan.
5. Put the puffed dough in the pan and with your fingers press it to open to the size of the pan. Add a little olive oil over the dough. With the help of your thumb, press over the entire surface of the dough creating small infusions. Inside the recesses we created we plant the rosemary and the garlic cloves.
6. Cover the pan with plastic wrap and let the dough rise again for 1 hour.
7. Preheat the oven to 220°C degrees in the air.
8. When the dough is ready, press again slightly to correct its size and spread well on the baking pan. Sprinkle it with coarse sea salt.
9. Bake for 25 minutes.