Potato N Rosemary Bread Recipe

How to make it

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• Place the flour, yeast, salt and rosemary in a large bowl and mix well. Make a well in the centre of the mixture. Combine the water and 3 tbs of the oil and add to the dry ingredients. Use a wooden spoon to stir until combined, then use your hands to bring the dough together.
• Turn the dough onto a lightly oiled surface and knead in 1 tbs of remaining oil. Knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil to grease. Place the dough in the bowl and turn to coat with oil. Cover with a clean tea towel and place in a warm, draught-free place to prove for 45 minutes or until the dough doubles in size.
• Preheat oven to 220°C. Without knocking back (deflating) the dough, place in a 15 x 27cm (base measurement) non-stick loaf pan.
• Cut the potatoes, crossways, into thin slices and place in a large bowl. Drizzle with the remaining oil and toss to coat. Use a small, sharp knife to cut 20 evenly spaced slits, about 2cm deep and 2cm long, in the top of the dough. Insert 1 slice of potato in each and insert a rosemary sprig in the dough between the potato slices. Cover with a tea towel and place in a warm, draught-free place to prove for 1 hour or until the dough doubles in size again.
• Sprinkle the top of the dough with sea salt and bake in a preheated oven for 40 minutes or until light brown and hollow-sounding when tapped on the base. Remove from oven, turn onto a wire rack and set aside for 10 minutes to cool. Serve warm or at room temperature.
• Notes & tips
• * Prep: 20 mins (+ 1 hour 45 mins proving time & 10 mins cooling time)