In the bowl of a stand mixer with dough hook attached, add sugar and warm water, stir. Sprinkle dry active yeast on top of warm water and set stand for 5-10 minutes until foamy.
Starting with the mixer on low, slowly add flour, salt and 1 tablespoon of olive oil. Mix on medium until well combined and dough pulls from the sides of the bowl, about 3 minutes. Remove bowl from the mixer, drizzle a bit of olive oil into the bowl and make sure the dough is lightly coated. Cover with a damp kitchen towel and place in a warm spot in the kitchen to rise for 1 hour or until dough has doubled in size.
Preheat the oven to 400. Pour the remaining tbsp of olive oil into a cast iron skillet. Move the dough from the mixing bowl the skillet and spread using your fingers to make indentations throughout the dough. Sprinkle the top with rosemary, a pinch or two of flakey salt and more olive oil if desired. Bake about 20 minutes until lightly browned. Remove from the oven, sprinkle with another pinch or two of flakey salt and drizzle of olive oil, slice and serve!