This potato-rosemary bread is like a thick focaccia, sprinkled with olive oil and coarse salt. It is one of my favorite breads to make and eat. I first made this bread in a cooking class in 1992 at Tante Marie’s Cooking School in San Francisco. It begins with a biga, which is the Italian word used to describe a starter made from flour, water and a small amount of yeast. It is left to ferment for about 12 hours (or overnight) at room temperature. The biga gives strength to the bread and by producing a second fermentation it gives the bread a natural flavor and wonderful aroma. The actual bread is made the next day and once shaped and risen it takes only 20 minutes to bake. You will definitely want to add this to your bread repertoire.
You can bake the loaves one at a time since they only take 20 minutes. If you do, wait until the first one is finished baking before adding olive oil and salt to the second one.