Whisk together warm water and active dried yeast in a large mixing bowl. Let sit for 3–5 minutes until frothy.

Add olive oil, all-purpose flour, and salt to the yeast mixture. Stir until combined and sticky.

Lightly coat hands with olive oil, gather the dough into a ball, and coat it in oil. Cover and refrigerate for 10 to 16 hours.

Prepare a greased 9x13 inch pan with olive oil.

Remove chilled dough, gently deflate it, and transfer to the pan. Stretch to fit. Cover and let rise for 2 to 3 hours.

Preheat oven to 425°F (220°C). Create dimples in the dough.

Drizzle remaining olive oil over the dough, then sprinkle with rosemary and sea salt.

Bake for 30-40 minutes or until golden brown. Let cool slightly in the pan.

Slice into squares or rectangles and serve warm or at room temperature.