In a large bowl, dissolve the yeast and sugar in the water. Add 1/4 cup of the all-purpose flour and whisk to combine. Let yeast mixture sit for 10 minutes to activate yeast.

Add the salt and the whole wheat flour. Stir with a wooden spoon to combine. Add the all-purpose flour, 1/2 cup at a time, stirring after each addition until the dough pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface. Knead the dough, adding more flour as necessary, until the dough has formed a smooth ball. Place the dough in a oiled bowl and turn to coat it with oil. Cover the bowl loosely with plastic wrap or a damp towel. Let the dough rise in a draft-free place for 1 1/2 to 2 hours, until doubled in bulk.

Grease a half-sheet pan (10 X 13 X 1-inch) and drizzle 1 tablespoon of the olive oil on the pan. Place the dough on the pan and gently stretch to fit the pan. Let the dough rise for 30 minutes. Preheat the oven to 425 degrees F while the dough is rising. After the second rise, dimple it with your fingers. Drizzle the remaining olive oil on the dough. Top with chopped fresh rosemary, sea salt, and pepper. Bake for 20 minutes, or until lightly browned and cooked through. Cool on rack. Slice into rectangles or squares.