Potato and olive bread

This potato based bread should be served warm with a big salad and something cool and crisp.

Thu, Sep 5, 2013, 11:28

  • Serves: 6
  • Cooking Time: 80 mins
  • Course: Side Dish
  • Cuisine: Italian


  • 2 large Desiree potatoes
  • 500g plain flour
  • Good pinch salt
  • 375ml warm water
  • 5g dried yeast
  • 50ml olive oil
  • Large bunch oregano or sage
  • 110g black, stoned olives
  • 80g sundried tomatoes


Serves 6-8

You’ll need a 30cm x 40cm tin.

Make a horizontal slit in the potatoes and then bake in a preheated oven (about 180 degrees/gas 4) for about 75 minutes, or until tender when pierced with a knife. When you can handle the potatoes (and while the flesh is still warm) scoop out the flesh and put it in a food processor or kitchen mixer with the flour and salt. Mix the warm water with the yeast and then add this to the flour and process with the appropriate blade for about 10 minutes, until smooth, elastic and still quite wet. Generously oil a large bowl and put the dough in it. Cover with cling film and leave to rise for about 40 minutes , until doubled in size.

Generously brush the baking tray with oil and then put the dough into the tray, pushing and forcing it to form the same shape as the tray. Leave the dough to prove for another 30-40 minutes until puffed up again. Poke fingers regularly into it to knock it down to size. Mix together the herbs (which you should finely chop) along with the olives and sundried tomatoes, which you can chop as coarsely or finely as you like. Scatter these over the dough, drizzle with any remaining olive oil, season really well and then bake for about 45-50 minutes at 180 degrees/gas 4. Allow to cool then remove from the oven and serve warm with a big salad and something cool and crisp.

Food cooked and styled by Domini and Peaches Kemp

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