Combine warm water, sugar, and yeast in a glass or bowl; let stand for 5 minutes.
Combine flour and salt in a food processor and pulse several times to combine.
With processor running, add the yeast mixture and 1 tablespoon oil through the opening at the top. Keep the food processor running until mixture is combined and forms a ball, then turn it off.
Lightly flour your workspace. Turn out the dough ball and knead for about 5 minutes.
After 5 minutes, place the dough into a bowl coated with olive oil. Turn the dough to coat.
Cover and let rise in a draft-free warm place (85 degrees F is ideal. I ran a warm shallow water bath in the sink and placed the bowl into the water), for 1 hour or until the size of the dough is doubled.
Preheat oven to 400 degrees F. Grease a baking sheet with draft-free tablespoon olive oil.
Remove the cover from the dough and punch it down inside the bowl. Knead lightly 4 or 5 times. Press dough into a rough 8 ½ x 10 ½ inch rectangle (it doesn't have to be perfect) onto the prepared baking sheet. Using the handle of a wooden spoon, press into the dough to make indentations at about 1-inch intervals. Brush the riveted dough with remaining olive oil. Sprinkle with garlic, oregano, salt, and parsley and lightly press the toppings into dough. Bake for 15 to 20 minutes or until lightly browned.
I ran a warm shallow water bath in the sink and placed the bowl into the water, for 1 hour or until the size of the dough is doubled.
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