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1
In a medium saucepan, cover the potatoes with cold water and bring to a boil.
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2
Reduce the heat to a simmer, cover, and cook for 30 minutes, or until tender.
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3
Meanwhile, preheat the oven to 300F.
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4
Drain the potatoes, reserving 1 cup of the liquid; let the water cool to room temperature.
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5
Place the potatoes on a baking sheet and let dry in the oven for 10 minutes.
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6
Meanwhile, in a small bowl, sprinkle the yeast over the warm water.
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7
Stir in the brown sugar or honey until dissolved and let stand until foamy, about 10 minutes.
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8
Peel the potatoes and place them in a large bowl; beat with an electric mixer or use a potato masher to mash them.
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9
Stir in the reserved potato water and 2 tablespoons of the olive oil.
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10
Add the yeast mixture, herbs, 1 cup of the flour, and the salt and mix until smooth.
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11
Stir in the remaining 2 1/2 cups flour 1/2 cup at a time until the dough comes together in a loose ball.
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12
On a floured board, knead the dough until smooth and elastic, 8 to 10 minutes.
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13
The dough will be quite soft.
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14
Put the dough in an oiled bowl, turn to coat, and cover with plastic wrap or a damp tea towel.
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15
Let rise in a warm place until doubled, about 1 1/2 hours.
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16
Punch the dough down, turn it out onto a lightly floured board, and knead a few times to eliminate air bubbles.
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17
Roll the dough into a rectangle about 10 by 14 inches and place on an oiled baking sheet.
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18
Use a dough scraper or clean razor blade to make 4 or 5 diagonal cuts, each about 4 inches long, slanting downward on one side of an imaginary center line.
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19
Make matching cuts on the other side of the line.
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20
Open the cuts by pulling gently.
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21
Do not cut through or tear the encircling piece of dough.
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22
Brush with the remaining 1 tablespoon olive oil and stud the surface with the olives.
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23
Cover with a tea towel and let rise until doubled.
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24
Preheat the oven to 425F.
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25
Bake for 20 to 25 minutes, or until golden brown.
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26
Transfer the loaf to a wire rack and let cool.
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27
Serve warm or at room temperature, and pull apart to serve.
