Whisk sugar and active dry yeast into warm water. Let sit for 10 minutes. In a large bowl, combine flour, salt and 3 teaspoons dried rosemary.
Add in yeast mixture and 3 tablespoons olive oil. Mix until a dough forms. Knead dough on a floured surface until smooth and elastic. Place dough in a large greased bowl, turning to coat. Cover with a towel or plastic wrap and let rise for 1-2 hours, or until the dough has doubled in size.
Preheat oven to 350 F. Deflate dough and shape it into a large ball. Place the dough onto a large greased baking sheet. Brush with 1 tablespoon olive oil and sprinkle with 1 teaspoon dried rosemary. Cover and let rise for another 30-60 minutes. Bake for 35-40 minutes.
