In a large bowl, sprinkle yeast and a pinch of sugar over 1/2 cup of water. Stir and let sit for 10 minutes.
Add the remaining water and sugar, 1/4 cup of olive oil, salt and 1 cup of the flour. Mix.
Add an additional cup of flour and mix. At this point you will want to switch to a dough hook or your hands. A hand beater will not work well on the rest of the recipe. Knead the remaining flour into the mixture.
Cover loosely with plastic wrap and let rise for 20 minutes.
On an oiled quarter or half-sheet pan (12" x 9" or 18" x 13" flat baking sheet) spread the dough out evenly across the surface. The dough should ideally be 1" thick when done. You will more than likely want to oil up your fingers for this one. Cover loosely with slightly oiled plastic wrap and let rise for one hour.
At the end of the hour, make one inch indents with your finger throughout the loaf, making each indent about one inch from the last. Cover loosely with the same plastic and let rise for an additional 30 minutes.
While the bread is rising, combine the remaining 2 tablespoons of olive oil, oregano, rosemary and garlic. Set aside.
Preheat oven to 425°F.
Drizzle or brush the rosemary mixture over the bread.
Bake for 20 minutes, making sure the bottom of the bread is golden brown.