Grease a 9-inch pan generously with oil.
Warm 1.5 tablespoon olive oil and add chopped garlic. Let it cook for some seconds until the garlic is golden brown in colour and is aromatic.
If you are using active dry yeast, proof the yeast in 1/4 cup lukewarm water(out of total 3/4 cup water), sugar and yeast. Let it stand for 10 mins to let the yeast bloom.
Mix everything except the toppings in a big mixing bowl. Beat 20 times using a wooden spoon.
Transfer dough to the greased pan.With greased hands push the dough to the edges. Cover the pan and let it rise for 1 - 1.5 hours. The dough might not double but it should look puffy.
Towards the end of the rise period pre-heat oven 190 degree celsius.
Make dimples with greased fingers. Drizzle rest 1.5 tbsp oil on top. Sprinkle sea salt and few sprigs of rosemary. Bake for 20-25 minutes.
The top would look light golden brown in colour and the bottom should sound whole when tapped. ( It should read between 200-210F on an instant thermometer)
Serve warm with some soup or stew.