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1
Preheat the oven to 230C/ gas mark 8.
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2
Place a large saucepan of water on to boil.
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3
When it boils, add the potato slices, then bring back up to the boil on a high heat.
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4
Boil the potatoes for just 1 minute, then drain carefully, so as not to break them up.
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5
Place the potatoes in a large bowl or on a tray and drizzle with 4 tablespoons of the olive oil and scatter over the rosemary, 1 teaspoon of the and the pepper.
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6
Mix gently, then set aside.
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7
Now make the bread dough.
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8
Sift the flour, remaining salt and soda into a bowl, then make a well in the centre and pour in all the buttermilk.
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9
Using your hand outstretched to look like a claw, go around the sides of the bowl to bring the flour and liquid together.
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10
Dont knead it or it will be tough.
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11
Stop mixing once it all comes together.
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12
Oil a baking tray, or a large Swiss roll tin, with the remaining olive oil and lightly flour the worktop.
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13
Pat or roll out the dough on the worktop to a piece larger than an A4 sheet of paper.
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14
Transfer to the prepared tray and arrange the potatoes, rosemary and oil on top.
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15
Sprinkle with the cheese and bake for 2535 minutes until golden and cooked in the centre.
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16
Take out of the oven, then drizzle with a little more olive oil and allow to sit on the baking tray for 10 minutes.
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17
Transfer to a wire rack and leave to cool completely.
