Dissolve sugar in warm water, add yeast and stir until dissolved. Leave until frothy.
Mix flour and salt with yeast mixture, 45 ml olive oil and enough water to make a soft dough.
Place dough in an oiled bowl, rolling it to coat with oil and prevent a crust forming.
Cover and leave to rise until doubled in size, about 1 hour.
Punch down, knead briefly and divide in two.
Knead rosemary needles into each piece of dough and roll out to 2 cm thick.
Place on floured baking sheets, brush with remaining olive oil and sprinkle coarse salt and extra rosemary needles over. Cut slits in dough and leave to rise for about 30 minutes.
Bake at 240 ºC for 15 to 20 minutes.
Makes 2 loaves.