In the bowl of a stand mixer, combine the sugar, yeast and water. Let sit for 5 minutes, or until the yeast is active and foamy.
Add in the first 2 cups of flour to the bowl, with the olive oil. Mix on low to just combine.
Add the salt & cup of flour and mix.
Knead the dough, adding flour gradually as needed, until the dough is smooth and pulling away from the sides of the bowl.
Cover the mixing bowl with a damn kitchen towel and set in a warm place to rise for about an hour, or until roughly doubled in size.
Coat the bottom and sides of a 13x9 glass or ceramic pan with a thin layer of olive oil.
Turn out the dough into the 13x9 pan and gently press into a rough rectangle shape nearly the size of the pan.
Cover the dough again and let rise for another 30 minutes.
During the final dough rise, preheat the oven to 400*F.
Gently poke deep sporadic dents down to the bottom of the dough to create pockets.
Drizzle the top of the dough with a light layer of olive oil.
Sprinkle sea salt across the top of the dough.
Bake for 20 minutes, or until the dough is lightly golden.
Remove from the oven and let cool. Enjoy!