In a large bowl whisk together the yeast, sugar, flour, salt and rosemary until combined. Add the water in a steady stream and stir with a wooden spoon until the dough forms into a ball. Knead the dough on a floured surface until smooth and elastic.

Coat the ball of dough in 1 teaspoon olive oil. Place dough in a bowl and cover with a dishtowel. Leave to rise until doubled in size, about 1 hour. When the dough has doubled in size, punch down and knead lightly into a smooth ball. Use a rolling pin to roll the dough into a 9-10 inch circle about 1/2 inch thick.

Preheat a grill pan over medium heat. Brush one side of flatbread lightly with approximately 1/2 tablespoon olive oil. Add flatbread to the grill pan and cook for 1-2 minutes each side or until bubbles start to appear on the surface. Brush the top with the remaining 1/2 tablespoon olive oil and flip. Cook for another 1-2 minutes,

Remove from heat, season with salt immediately and let cool for a few minutes before adding toppings. Once cooled slightly, spread goat cheese evenly over the flatbread. Top with arugula, dates and pine nuts. Season with salt once more. Slice into wedges and serve.