Potato bread with feta and rosemary
6 servings
2 minutes
Potato bread with feta and rosemary is an amazing combination of tender dough and aromatic ingredients. This recipe is inspired by traditional European baking, where potato is often used to add softness and moisture to the dough. Feta adds a pleasant creamy saltiness, while rosemary provides a fresh herbal note that unfolds during baking. This bread can be served as a standalone dish or as an accompaniment to soups and salads. The crispy crust, soft and fragrant crumb with pieces of cheese and olives make it an ideal choice for cozy family dinners. Try serving it with warm olive oil or cream cheese for an even richer flavor.
1
Preheat the oven to 190 degrees. Cut the cheese into 1 cm cubes with a sharp knife. Sift the flour, salt, and cayenne pepper into a large bowl.
- Feta cheese: 110 g
- Flour with baking powder: 175 g
- Salt: 1 teaspoon
- Ground cayenne pepper: 0.1 teaspoon
2
Peel the potatoes with a vegetable peeler, then grate them on a coarse grater directly into the flour. Add rosemary and 2/3 of the chopped cheese. Mix everything thoroughly with a spatula.
- Red Potatoes: 175 g
- Freshly chopped rosemary: 1 teaspoon
- Feta cheese: 110 g
3
Then lightly beat the egg with mustard and milk. Add to the flour mixture and mix well with a spatula until crumbly dough.
- Chicken egg (large): 1 piece
- Grainy mustard: 1 teaspoon
- Milk: 2 tablespoons
4
Place the dough on a well-greased baking sheet and shape it into a round flatbread (about 15 cm in diameter). Press the remaining cheese pieces on top, lightly sprinkle with flour, and add a few rosemary leaves, thinly sliced onion, and halved olives.
- Feta cheese: 110 g
- Flour with baking powder: 175 g
- Freshly chopped rosemary: 1 teaspoon
- Red onion: 0.3 head
- Pitted olives: 6 pieces
5
Bake the bread on the middle rack of the oven for 45-50 minutes until golden brown. Remove and let cool slightly on a rack.