Goat's Cheese, Olive & Potato Bread
190g self raising flour
190g Pontiac potatoes, peeled, grated
1 medium onion, peeled, grated
1 tblspn chopped fresh rosemary, plus extra sprigs
100g goat's cheese, crumbled
75g pitted Kalamata olives
1 large egg
1-2 tblspns milk
2 tspns wholegrain mustard
Preheat the oven to 200°C.
Sift the flour into a large bowl. Add the potato, onion, sea salt and black pepper and stir to combine. Fold in the rosemary, 90g of the cheese and 60g of the olives.
Beat together the egg, milk and mustard in a jug and pour into the flour mixture. Stir until a rough dough forms.
Place the dough on a well-floured bench or board and use your hands to shape into a round. Transfer to a baking sheet, dot with remaining cheese and olives and extra rosemary sprigs.
Dust with a little flour and bake in the oven for 45 minutes. Serve warm.