Rosemary, Olive and Feta Bread

Rosemary and feta combine to give a bread that evokes a real taste of the Mediterranean. It's perfect served warm with a drizzle olive oil and some Greek salad. Or why not bake in advance and use cold for a picnic or for a quick and easy packed lunch? The bread keeps well and remains moist for a good couple of days and would be excellently complemented by some black or piquant stuffed olives. Or eat it on its own.Incorporating potatoes, cheese and olives, this bread really is a meal in itself.

Making bread can be intimidating for even the most experienced cook. But this recipe is perfect for novice bread makers because it is so easy to do. There is no need to allow time for lengthy needing and proving of the dough. The recipe relies upon well aerated flour and eggs to help it rise. No need to worry about whether the yeast will kick in.

Ingredients

6oz/175g self raising flour
1 teaspoon salt
1 medium potato, grated
4oz/100g cubed feta cheese
4 finely sliced spring onions
2 oz black pitted olives, halved
1 large egg
2 tablespoons milk
1 dessert spoon of finely chopped fresh rosemary

Method

Sieve the flour and salt in a large bowl. Add the coarsely grated potato into the dry ingredients, followed by the spring onions, chopped rosemary, olives and most of the cheese. Keep some of the cheese bake to top the completed loaf before you bake it into the oven. Mix all the ingredients thoroughly.

Beat the egg and milk together ensuring you get plenty of air into the mix. Make a well in the centre of the dried ingredients. Pour the liquid ingredients into this centre. Now, use a knife, to draw the dry ingredients gradually into this eggy centre. Mix thoroughly until they are all incorporated and you have rough dough.

That's it. Now prepare your bread for the oven. Simply shape the dough into a 15cm round loaf and place on a well greased baking sheet. Or as an alternative, divide the mixture into four to make four individual, good sized rolls? Either way, sprinkle the top of the bread with a little extra flour, press in the rest of the cheese and a few extra olive halves and finish with some sprigs of rosemary. Bake for 50 minutes in a pre heated oven set at 375 degrees F/190 degrees c/gas mark 5.

That's it. All you need to do now is eat it. However you bake or serve it, this bread will still taste great. Guaranteed.

Learn more about this author, Natasha Sheldon.
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