• 1 pinch sugar
• 2 3/4 cups warm water (100¬∞F to 110¬∞F)
• 2 teaspoons active dry yeast
• 2 tablespoons olive oil, plus more for bowl, baking sheet and drizzling
• 6 cups all-purpose flour
• 1 tablespoon coarse salt, plus more for sprinkling
• Fresh rosemary (optional)

Preheat your CBO oven as instructed in the "User‚Äôs Manual" to 425°F.

In large bowl, stir sugar into 1/4 cup of the water and sprinkle in yeast. Stir well then let stand until creamy; about 10 minutes. Add remaining 2 1/2 cups water and the olive oil and mix well. Add flour 1 cup at a time, mixing well. Add salt and knead dough until smooth and elastic; about 4 to 5 minutes in an electric mixer fitted with a dough-hook attachment or 8 to 10 minutes by hand. Form dough into a ball and place in a lightly-oiled bowl. Cover with plastic wrap and let rise at room temperature until doubled in bulk; about 1 to 1 1/2 hours. Spread dough evenly onto an oiled baking sheet. Cover with a damp towel and let rise for 30 minutes. Dimple surface of dough with your fingertips, leaving deep indentations. Cover with towel again and let rise until doubled; about 1 1/2 to 2 hours. Drizzle oil on top of dough, allowing dimples to fill. Gently spread oil over surface without deflating dough. Brush lightly with water, then sprinkle with salt and rosemary, if desired. Bake for 25 to 30 minutes or until golden brown. Remove from oven and slide onto a wire rack. Serve as soon as possible.