Place a towel under your stand mixer to stabilize it. In the mixer bowl fitted with a dough hook, combine flour, water, and table salt. Mix on low speed for 3-4 minutes until no dry flour remains, scraping down sides as needed.

Allow the dough to rest for 20 minutes for proper hydration.

Sprinkle yeast and sugar over the rested dough. Knead on low speed until combined, then increase to high speed and continue kneading until the dough becomes glossy and smooth, pulling away from the sides while the mixer runs (approximately 6-10 minutes).

Coat a bowl with 1 tablespoon of olive oil. Transfer the dough to the bowl, then pour another tablespoon of olive oil over top and flip once to coat completely. Cover tightly with plastic wrap.

Let the dough rise until nearly tripled in size, about 2 to 2½ hours.

During the last hour of rising, place a pizza stone on the middle rack and preheat your oven to 450°F (230°C).

Coat a rimmed baking sheet with 2 tablespoons of olive oil. Gently transfer the risen dough to the sheet and stretch it toward the edges using your fingertips. Don't worry if it doesn't reach the corners completely.

Let the dough rest in the pan for 5-10 minutes until bubbly, then prick the surface 30-40 times with a fork and sprinkle with kosher salt.

Bake for 10-15 minutes, then sprinkle with fresh rosemary leaves. Rotate the pan and bake for another 10-15 minutes until golden brown.

Immediately brush the hot bread with the remaining 1 tablespoon of olive oil. Slice and serve warm.