Boil the potatoes: cook for 20 minutes in a pressure cooker or about 1 hour in a regular pot.

In a bowl, combine the sifted flour, yeast, honey, olive oil, and the cooled potatoes, crumbled with a potato masher. Gradually add the water while mixing. Knead for about 10 minutes until you have a fairly smooth dough.

Place the dough in a bowl, cover with one or two kitchen towels, and let it rise in a warm place (such as an oven preheated to 210°F and then turned off) for about 1 hour and 30 minutes.

Take the risen dough and place it in a cake pan or baking tray. Gently stretch it out with your fingers. Cover and let it rise in a warm place for another 30 minutes. Then brush the surface with a mixture of olive oil, water, salt, and rosemary.

Bake at 400°F (200°C) for about 30 minutes, making sure the bottom is cooked through. Enjoy!