In a large bowl, combine the warm water, granulated sugar, and yeast. Let it rest for about 5 minutes until the yeast blooms.

In a small bowl, whisk together the olive oil, Italian seasoning, minced garlic, and half of the salt.

Pour half of the oil mixture into the yeast mixture, saving the other half for later.

Gradually add the flour to the yeast mixture and stir until a sticky dough forms.

Transfer the dough to a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat your oven to 450°F (230°C) during the last few minutes of rising.

Pour the remaining oil mixture into a 9x13 inch baking dish, coating the bottom evenly.

Lightly press the risen dough into the dish, stretching it to fit, and create dimples all over the surface with your fingers.

Brush the top with 1 teaspoon of olive oil and sprinkle with the remaining salt.

Bake in the preheated oven for 18-20 minutes until golden brown.