In a bowl of a stand mixer combine the 1 3/4 cups of warm water with 2 teaspoons of sugar. Add the packet of instant yeast and stir the yeast mixture. Let the yeast mixture sit for 5 minutes.

Next, add the 4 cups of flour, and 2 teaspoons of salt and run the mixer on low until a loose ball of dough is formed, then increase to medium speed and run for about 5 minutes. A sticky dough ball should form and will be clinging to the sides of the bowl.

First, lightly coat a large mixing bowl with a few tablespoons of olive oil. Using a spatula, place the dough ball into the oiled bowl. Cover the bowl with a damp cloth or plastic wrap, and let the dough rest and rise for 1 to 1.5 hours. Keep in mind that this is an estimate; the dough is ready for the next step when it has approximately doubled in size.

Lightly coat your hands with a little olive oil, then fold the dough several times until it forms a wet ball that can be easily removed from the large bowl. Next, coat a 9 x13-inch baking dish with a few tablespoons of oil and place the bread dough into the pan. Stretch and spread the wet dough to the edges of the pan. Although it may rebound a bit, continue to spread it out until it reaches the edges. Cover with a damp cloth or cling wrap on the edge of the bowl and let the dough rise for 45 minutes. preheat your oven to 425 degrees F.

Next, drizzle the entire surface of the dough with the remaining olive oil. Then using your fingers dimple the dough (see illustration). Sprinkle the top of the dough with fresh rosemary, and coarse salt.

Bake for twenty to thirty minutes in the preheated oven or until your big pan of bread is golden brown.

Remove the bread from the pan and place it on a cooling rack for another twenty minutes. If you try to cut the bread while it is still hot, the center may be gooey.