Sprinkle yeast and sugar into the warm water, and allow to “bloom” (or proof) for 5 minutes. Stir in olive oil, salt and 2 Cups of flour. Chop the rosemary and add half of it (1 Tbsp) to the dough.
Using a stand mixer with a dough hook (or by hand), knead bread dough continuously for 5 minutes. Add flour as needed to create a dough that is smooth and elastic. After kneading, shape dough into a single smooth ball.
Coat a clean mixing or salad-size bowl with a little oil, and place dough ball inside, rolling it around in the oiled bowl, so that dough is lightly coated. Cover bread bowl, and allow dough to rise in a warm, draft-free place for an hour (or until dough has doubled in size).
Uncover the bowl, and punch dough down, kneading a little more so that dough is pliable and easy to handle (no more than a minute or so). Split the dough into 2 evenly-sized pieces, and shape by hand into two loaves of bread. Set the two loaves in a warm, draft-free spot, and allow the bread to rise for 45 additional minutes.
Preheat oven to 375°F. Brush loaves with olive oil, sprinkle with sea salt and the remaining dried rosemary.
Bake 15-20 minutes or until slightly golden.