Mix the yeast with the sugar and lukewarm water and set aside to activate.

When frothy, put it in the bowl of an electric mixer fitted with a hook attachment.

Add the flour, mashed potato, and salt, and knead well until the dough is smooth.

Make it into a ball, cover it and let it rise for at least 1 hour or until doubled in volume.

In the meantime, grease 2x23cm – 9 inch round tins with some extra virgin olive oil. When the dough has doubled in volume, divide it in the 2 tins and press it down with your fingertips to make the characteristic holes.

Drizzle with a generous amount of extra virgin olive oil, a little water and some salt. Top with fresh rosemary.

Bake in a pre-heated oven at 180°C – 355°F for 20 minutes, or until golden brown.