Potato, Rosemary And Olive Bread

1. 1

   Preheat the oven to 400u00b0F. Grease a baking pan.

2. 2

   Place potato in a small saucepan; cover with cold water. Bring to a boil. Boil for 15-20 mins or until tender. Drain; return to pan. Add butter; mash until smooth.

3. 3

   Combine flour, salt, pepper, chopped olives and rosemary in a large bowl. Add milk and 1 cup water. Stir to combine and make a soft sticky dough.

4. 4

   Turn out dough onto a lightly floured surface; knead briefly to combine (dough should be soft and sticky).

5. 5

   Place the dough on prepared pan. Shape into a 12 x 6 inch rectangle. Brush top with a little additional milk. Sprinkle with rosemary sprigs, additional olives and salt flakes.

6. 6

   Bake for 30-35 mins or until golden and bottom sounds hollow when tapped. Cool on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.