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Flat potato and rosemary bread topped with onions Tried & Tested

Potato and rosemary bread

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5 stars based on 1 ratings

This potato and rosemary bread recipe is packed with flavour and texture. Perfect for a family feast.

Key Information

  • Prep:
  • Bake:
  • Makes:1
  • Skill level:easy

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Ingredients

  • 450g 16 oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 1tsp 1tsp Salt
  • 1tsp 1tsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Dried active yeast (we use Allinson) Dried active yeast
  • 1tbsp 1tbsp Butter (unsalted)
  • 300ml 10⅛ fl oz Milk warmed
  • 1tbsp 1tbsp Olive oil
  • 1 1 Onion(s) sliced into rings
  • 125g 4½ oz Potato(es) peeled and grated
  • 1tbsp 1tbsp Rosemary fresh, chopped
  • pinch pinch Salt
  • Olive oil to drizzle

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Sift the flour, salt and sugar into a large bowl and stir in the yeast . Rub in the butter and then make a well in the centre. Stir in the milk and bring the mixture together with a round bladed knife.

    Ingredients for this step

  2. Classic mode Step 2

    Turn the dough out onto a floured surface and knead for 10 minutes, until smooth and elastic. Pop the dough back into a bowl and cover with a damp cloth. Set aside whilst preparing the onions and potatoes.

    Ingredients for this step

    • 1 1 Onion(s) sliced into rings
    • 125g 4½ oz Potato(es) peeled and grated
  3. Classic mode Step 3

    Heat the oil in a frying pan and fry the onions until very soft and golden.

    Ingredients for this step

    • Olive oil to drizzle
  4. Classic mode Step 4

    Meanwhile, boil the potatoes for 5 minutes, and then drain, rinse and pat dry.

  5. Classic mode Step 5

    Turn the dough out onto a floured surface and knead half the onions and all of the potatoes and rosemary into the dough.

    Ingredients for this step

    • 1tbsp 1tbsp Rosemary fresh, chopped
  6. Classic mode Step 6

    Place the dough in a baking sheet. Prod the surface with your fingers to flatten the dough out until it almost covers the baking sheet and is about 3cm thick. Scatter the remaining onions over. Cover with oiled cling film and leave to rise in a warm place for 1 hour.

  7. Classic mode Step 7

    Preheat the oven to 200ºC (180ºC fan, gas mark 6). Scatter the risen dough with the sea salt.

    Ingredients for this step

    • pinch pinch Salt
  8. Classic mode Step 8

    Bake for 20 – 25 minutes. Cover with foil if some of the onions start to over brown.

  9. Classic mode Step 9

    Remove from the oven and cool on a wire rack. Serve warmed drizzled with a little oil.