Combine the water, yeast, and sugar in a bowl and set aside for 10 minutes until bubling.
Using a mixer with a dough hook combine the flour, salt, yeast mixture and half the olive oil on low for several minutes until it starts to pull together.
After the dough comes together, kneed for another 5 minutes on medium then transfer it to a floured board.
Kneed a few times then transfer to an oiled bowl.
Cover the bowl and leave it in a warm place (ideally the stove top) for an hour.
Pour the rest of the olive oil into the pan and place the dough in it.
Turn the dough over so it's covered then stretch it out to s 8 x 10 inch rectangle.
Press your fingers into the dough and poke holes without going all the way through.
Leave the dough in a warm place to rise for an hour and pre heat the oven to 425 F.
Before placing the dough in the oven, brush with olive oil and sprinkle with the coarse sea salt.
Sprinkle with your choice of toppings: rosemary sprigs; goat cheese and thyme; or olives and parmesan.
Bake for 10-15 minutes until golden on top and hollow to the tap.
