Mix 1 packet of active dry yeast and 1 tablespoon of sugar into 1 cup of warm water. Let sit for 5-10 minutes until frothy.

Whisk together 4 cups of all-purpose flour and 2 teaspoons of salt in a large bowl. Make a well and pour in the yeast mixture along with ¼ cup of olive oil.

Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour until doubled in size.

Punch down the dough, transfer to an oiled baking sheet, and stretch into a rectangle about 1-inch thick. Let rise for another 30-45 minutes.

Preheat the oven to 450°F (232°C).

Drizzle another 2 tablespoons of olive oil over the top, sprinkle with coarse sea salt and fresh rosemary, press in cherry tomatoes if desired.

Bake for 20-25 minutes until golden brown and sounds hollow when tapped.

Let cool on a wire rack for 10 minutes before slicing and serving.