Place the flour in a large bowl and crumble in the yeast with your fingers. Gradually add the room temperature water while mixing the dough.

Add the salt, then slowly pour in the olive oil, mixing well to combine everything.

Cover the bowl with plastic wrap and let the dough rise for 30 minutes at room temperature.

Once risen, take the dough and fold it over itself several times. Pull the dough toward you with your hands to form a ball. (If the dough is sticky, wet your hands with a little water.)

Cover the dough ball with plastic wrap and place it in the refrigerator for another 20 minutes.

Repeat the previous step two more times. The second time, let the dough rest for 2 hours, then transfer it to the refrigerator for 1 hour.

Meanwhile, peel the potatoes and slice them thinly to help them cook evenly.

After the final rise, place the dough on a surface dusted with semolina flour and gently stretch it out with your fingers.

Transfer the dough to a baking sheet greased with olive oil. Let it rest for 30 minutes, then add the potatoes and rosemary as desired. Finally, bake in a preheated convection oven at 450–480°F (230–250°C) for about 20 minutes.