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1
In a large bowl, whisk together yeast and water and allow to bloom for 5 minutes.
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2
Mix together with the potatoes, 1 cup flour, and 2 teaspoons each rosemary and salt, and allow to rest and absorb for 10 minutes.
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3
Add 2 more cups of flour and stir until the dough starts to come together in a shaggy mass. Add the yeast and turn out onto a floured surface and allow to rest for 10 minutes (while washing and drying the bowl, which you will use again.)
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4
Gently knead the dough. Lift it from one side using a bench scraper, fold, and rotate a quarter-turn. Then lift, fold, and turn again. Do this several times until the dough has come together and is soft and elastic. Be gentle. You want to retain little pockets of potato. Add as little additional flour as possible. Instead, if the dough becomes sticky, allow the dough to rest, to absorb the flour, and then continue to knead until the dough is soft and elastic.
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5
Place the ball of dough into a well-oiled bowl and cover with a towel. Allow to rise for 1 1/2 hours. For a more rustic bread, allow to rise slowly in the refrigerator for up to 24 hours.
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6
When the dough has risen, line a sheet pan with parchment paper and oil the parchment well. Gently roll the dough out of the bowl onto the parchment. Divide the dough into two pieces and press the two breads out into rustic rounds or rectangles. Cover loosely and allow to rise for an hour.
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7
Preheat the oven to 425u00b0 F. Make dimples in the top of the dough with your fingertips and dab all over with the oil. Sprinkle with olives, tomatoes, and the remaining 2 teaspoons each of coarse salt and rosemary.
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8
Bake for 25 to 30 minutes. The bread should read 190u00b0 F degrees when it is done. Cool on a rack.
