Potato Bread


3½  tsp dry yeast or 25g fresh yeast 

310 ml warm water

125 ml olive oil

500g unbleached flour

1½  tsp salt

340g Sicilian-style green olives, pitted

5 potatoes, par boiled and shredded

1 sprig of rosemary



In a food processor, place sifted flour, yeast, shredded potato and ¼ cup of water. Blend until the dough makes a ball. Dust flour and knead. Allow bread to prove for at least 1 hour. Brush oil onto a large baking dish and roll out bread onto dish. Drizzle olive oil on top. Sprinkle rosemary over the top (optional). Then place in the oven to cook for 30 min at 220°C.