Recipe Apulian focaccia

I think a biga is a starter...something about fermentation and adding taste. I think thats the term one of the bread books i was reading was using. I was just skimming so i'll have to go back and read it better.
 
I really want to try 1 of the 2 focaccias in my book that use potatoes in the dough, but I have to get the proper potatoes first, as well as probably some more semolina flour. There's also a regular focaccia that uses potatoes on top. Even a couple that use corn meal for @Wandering Bob .

Thanks for giving me a reason to get the book out and go through it again.
 
Boiling potatoes. The only kind of potatoes we keep all the time are big baking potatoes that weigh close to a pound each. They are nice for a quick lunch sometimes.
 
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