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1
Add the warm water to the bowl of a stand mixer, add the yeast and brown sugar, and stir until both dissolve.
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2
Fit the stand mixer with the dough hook attachment, add 1 cup of the flour, and mix until well combined, about 4 minutes.
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3
Cover the bowl with plastic wrap or a kitchen towel and let stand at room temperature until bubbly, about 1 hour (you can leave it up to 4 hours if you like).
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4
Add the remaining flour, 4 tablespoons of the olive oil, the kosher salt, and rosemary (if using).
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5
Knead on medium-low speed until the dough is smooth and elastic, about 10 minutes.
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6
Form the dough into a ball, grease the bowl with olive oil, then put the dough ball back into the bowl and cover with plastic wrap.
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7
Let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour.
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8
Oil a rimmed baking sheet with the remaining 2 tablespoons oil.
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9
Dump the dough onto the prepared pan and press it into a rough rectangle.
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10
With your hands, gently stretch the dough into a rectangle about 12 inches by 16 inches.
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11
Cover the dough loosely with a kitchen towel and let rise in a warm, draft-free place until puffy, about 1 hour.
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12
Position a rack in the middle of the oven and preheat to 425 degrees F. Dimple the surface of the dough with your fingertips.
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13
Gently brush the dough with oil, then sprinkle evenly with coarse salt, if using.
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14
Bake until golden, about 15 to 18 minutes.
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15
Cut into squares and serve warm.
