Glistening with olive oil and beautifully golden brown in colour, this potato & rosemary bread is a variation of a Schiacciata. We highly recommend using organic and locally grown ingredients where possible! We use Kialla’s organic flour.
With the following measurements, you can make two big loaves of potato & rosemary bread!
Ingredients:
- 394g sourdough starter
- 152g baked potato
- 341g organic flour
- 531g freshly milled organic stoneground wholemeal flour
- 20g Murray River salt
- 546g water
- 17g baker’s yeast
- 30g Australian extra virgin olive oil
- a few sprigs of fresh rosemary
- extra pinch of pink salt
1. Mix all ingredients except the potatoes and olive oil in a mixer for 4 minutes on slow speed; then 6 minutes at high speed.
2. Add roughly mashed baked potatoes mix for 1 minute.
3. Pour the oil into a bowl and place the dough in the oil.
4. Rest the dough for ½ hour and give the dough a knock back.
5. Let the dough rest for another ½ hour.
6. Shape the dough into a rustic, large shape and push some freshly picked rosemary into the dough.
7. Sprinkle a little pink salt on the top and proof the bread for ½ hour before baking at 220°C for around 35 minutes until golden brown.
Alto Robust Olive Oil onto the dough!
Shape the dough
Pushing fingers into the dough
