Mix together your first four ingredients (flour, sugar, salt and yeast), but only add in 1 cup of flour and set the rest aside for later. Stir to combine. Heat your water and oil together in a pot and use a thermometer to monitor it until it hits 120-130°. Add the warm water, oil and egg to the dry ingredients and beat for 2 minutes at medium speed.

Stir in 1 1/4 cups of your remaining flour into the wet mixture. When combined, move to a floured surface and knead in another 3/4 cup of flour. You can adjust the amount that you add in when kneading based on how the dough feels. You want it to be smooth and elastic feeling rather than sticky. So add in little amounts until you get that consistency. Cover the dough with an upside down bowl and allow it to rest on the counter for 5 minutes.

Place the dough on a baking stone or greased cookie sheet and roll into a 12" circle. Loosely cover the dough first with greased plastic wrap (the greased side touching the dough), then with a cloth or dish towel and allow it to rise in a warm area (about 80-85°) for about 30 minutes until light and doubled in height.

Poke holes in your risen dough at 1" intervals and drizzle with 2 tablespoons of olive oil. Add the chopped rosemary and sprinkle with course sea salt. Bake in a 400° oven for 17-20 minutes or until golden brown. Remove from stone or baking sheet immediately and let cool on wire rack.