Publications
- 300g - potatoes, peeled
- 15ml - dried yeast
- 500g - bread flour
- 150g - polenta
- 10ml - salt
- 1 - sprig of rosemary, leaves stripped off
- 3 - red onions, sliced into thin rings
- 200g - feta cheese, crumbled
- 80ml - olive oil
1 Cook the potatoes until soft, then drain and mash. Allow to cool slightly, then add 100ml lukewarm water and mix through.
2 Add half the bread flour, salt and yeast to the mash, followed by the polenta and the remaining flour. Knead into a smooth, non-sticky dough, adding a little more flour if necessary. Add half the rosemary and knead in, then place the dough in a greased mixing bowl, cover with clingfilm and stand in a warm place for 20 minutes or until doubled in volume. Preheat the oven to 220°C.
3 Knead the dough on a floured surface, then grease a baking tray (35 x 40cm) and press the dough into it. Sprinkle the onions, remaining rosemary and feta cheese over, and drizzle over half the olive oil. Set aside in a warm place to double in volume again.
4 Bake the bread on the lower rack for 30 minutes, then place on the top rack for another 10 minutes. Drizzle the remaining olive oil over and serve hot or cold.
