In a small bowl, combine the warm water, yeast, and granulated sugar. Stir gently and let sit for about 12 minutes until foamy.

In a mixer bowl, mix together flour, potato flakes, and salt. Add the foamy yeast mixture and 1/2 cup olive oil. Mix on low speed until combined, then knead for 5-7 minutes.

Transfer the dough to a floured surface, gently knead into a smooth ball.

In a large bowl, coat with 1 tablespoon olive oil, place the dough inside, cover with plastic wrap, and let it rise until doubled in size, about 1 to 1.5 hours.

Coat a 12" x 16" baking sheet with 3 tablespoons of olive oil. Place risen dough on the pan and stretch to fill it.

Create dimples in the dough with your fingers without poking through.

Cover with plastic wrap and let it rise again until doubled, about 1 hour.

Preheat the oven to 425°F (220°C) towards the end of the second rise.

Brush with remaining olive oil, sprinkle with rosemary, garlic, and coarse sea salt, and bake for 18-22 minutes.

Let cool in the pan for 15 minutes before transferring to a cutting board and slicing.