Add the water, yeast and sugar to the bowl of a stand mixer fitted with a dough hook. Let sit for 10 minutes or until bubbly.
Add in 4 1/2 cups of the flour, the rosemary and the salt. Starting on low, slowly mix the dough together, raising the speed as it comes together. If it looks too wet add some of the remaining flour until it no longer sticks to your hands. Knead for 10 minutes or until the dough is smooth, elastic and not sticking to the bowl.
Remove from the mixer and place in a lightly oiled bowl. Cover with a clean dish towel and place somewhere warm for 1 hour or until doubled in size.
Drizzle a good amount of EVOO in two 6-inch cast iron skillets (or a 10-inch cast iron skillet), and divide the dough into 2 even halves. Place each dough into the oiled skillets and drizzle the top with more oil. Carefully dimple the dough and stretch it out so it reaches the sides. Place somewhere warm and let rise for 20-30 minutes.
Preheat oven to 425℉.
Before placing in the oven sprinkle the tops with some flaked sea salt. Bake for 20-25 minutes or until puffed, golden brown and crispy around the edges. Remove and let cool slightly before serving. Garnish with fresh rosemary if desired.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell