In a small bowl combine the chopped olives, roasted pepper, capers and olive oil. Set aside.

In a large mixing bowl whisk together the flour, yeast, salt, garlic, fennel and rosemary.

Add the mashed potato and with your hand work it into the flour mixture until a coarse rustic texture is achieved.

Pour in the water and combine until a shaggy dough is formed. It will look kind of dry and messy at this point and that’s great.

Add the olive mixture and using your hand start kneading it into the flour mixture until combined and dough is formed. Sprinkle a little extra flour around the sides and the top if need be to make it easier to work with, but don’t add too much.

Cover the bowl with plastic wrap and a tea towel and allow to rise in a draft free area for 2 to 3 hours until double in size.

Once your dough looks ready preheat your oven to 400”F.

Line an 8x4 inch (or a similar size) loaf pan with parchment paper and lightly brush it with oil.

Transfer the bread dough to the baking pan and using your fingers press dimples into it just like you would for focaccia. Drizzle with olive oil.

Loosely cover the dough with some parchment paper and let it rise again for 45 minutes to 1 hour while the oven is preheating. You want to give the gluten strands some time to bounce back.

Bake @400"F for 35-40 minutes until golden brown and toasty on top. Allow to cool off completely on a cooling rack before slicing it.