Make the dough: In a large bowl, whisk together warm water, yeast, and sugar until foamy, about 5–10 minutes. This activates the yeast and builds flavor.

Combine the ingredients: Add flour, salt, and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5–7 minutes until smooth and elastic.

• Mixer method: Use a stand mixer with a dough hook on medium speed for about 5 minutes.

First rise: Lightly oil a clean bowl, place the dough inside, cover, and let rise in a warm spot until doubled in size — about 60–75 minutes.

Shape and rest: Generously oil a rimmed baking sheet. Gently deflate the dough, stretch it to about 1/2 inch thick, and press it toward the edges of the pan. Cover and let rest for 20–30 minutes while you preheat the oven to 450°F (232°C).

Second rise and toppings: Uncover the dough and dimple the surface all over with your fingertips. Drizzle with a little more olive oil, sprinkle chopped rosemary, and press grape halves into the surface. Finish with a sprinkle of flaky sea salt.

Bake to perfection: Bake for 18–22 minutes, until the crust is deep golden and the edges are crisp. The bottom should sound hollow when tapped, and the grapes should glisten with caramelized edges.

Cool and serve: Remove from the oven, drizzle with a touch more olive oil if desired, and let cool for 5–10 minutes. Slice into squares and serve warm or at room temperature.