In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, sugar, and instant yeast.

Add warm water and 1 tablespoon olive oil. Mix on medium speed for 3–4 minutes until the dough is smooth and slightly sticky. (Alternatively, stir with a spatula and knead by hand for 2–3 minutes on a floured surface.)

Grease the mixing bowl lightly, cover it with a towel or plastic wrap, and let the dough rise in a warm spot for 1 hour, or until it has doubled in size. Make Ahead Tip: At this stage, you can cover the bowl tightly and refrigerate the dough overnight (8–24 hours). The next day, let it sit at room temperature for 30–45 minutes before proceeding to Step 4.

Preheat oven to 425°F. Generously grease a quarter sheet pan with 2 tablespoons olive oil. Place the dough onto the pan and gently stretch it to the edges.

Cover the pan and let the dough rise again for 15–20 minutes, until slightly puffy.

Uncover the dough. Drizzle the remaining 1 tablespoon olive oil evenly over the top and use your fingers to dimple the dough all over.

Let the dough rise a final time, uncovered, for 10–15 minutes until bubbly.

Sprinkle with flaky salt and rosemary, if using.

Bake for 22–25 minutes or until deep golden brown and crisp on the edges. For even deeper color, bake an additional 2–3 minutes if needed.

Let cool slightly, then slice into squares and serve warm.