Rosemary & Potato Bread

Name: Rosemary & Potato Bread
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 600g (4 cups) plain flour, sifted; 1 tbsp. (14g/2 sachets) dried yeast; 2 tsps. salt; 2 tsps. finely chopped fresh rosemary leaves; 310ml (1 1/4 cups) warm water; 5 tbsps. olive oil; 2 medium Olive oil, to grease; 10 x 3cm-long desiree or pontiac potatoes, unpeeled; 2 tsps. fresh rosemary sprigs; sea salt flakes

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 tablespoons of the oil and add to the dry ingredients. Use …

Cook2 h
Total2 h
Serves4
LevelAdvanced

Dairy-Free Vegan Vegetarian Italian

Ingredients

600g (4 cups) plain flour, sifted
1 tbsp. (14g/2 sachets) dried yeast
2 tsps. salt
2 tsps. finely chopped fresh rosemary leaves
310ml (1 1/4 cups) warm water
5 tbsps. olive oil
2 medium Olive oil, to grease
10 x 3cm-long desiree or pontiac potatoes, unpeeled
2 tsps. fresh rosemary sprigs
sea salt flakes

Method

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 tablespoons 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 tablespoon 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.