You'll want second helpings of this deliciously hearty bread.
- 250 g (9oz) potatoes, scrubbed, skins left on, sliced 3mm (1/8in) thick
- 6 tblsp extra virgin olive oil, plus extra for drizzling
- 2 sprigs of fresh rosemary, leaves pulled off the stalks
- 1 tsp salt
- good twist of black pepper
- 450 g (1lb) plain flour, plus extra for dusting
- 1 tsp salt
- 1 level kitchen tsp bread soda or bicarbonate of soda
- 400 ml (14fl oz) buttermilk
- 75 g (3oz) finely grated cheese, such as cheddar or gruyère
- Preheat the oven to 230°C (450°F), Gas mark 8. Place a large saucepan of water on to boil. When it boils, add the potato slices, then bring back up to the boil on a high heat. Boil the potatoes for just 1 minute, then drain carefully, so as not to break them up. Place the potatoes in a large bowl or on a tray and drizzle with 4 tablespoons of the olive oil, the rosemary, salt and pepper. Mix gently, then set aside.
- Now make the bread dough. Sift the flour, salt and soda into a bowl, then make a well in the centre and pour in all the buttermilk. Using your hand outstretched to look like a claw, go around the sides of the bowl to bring the flour and liquid together. Don't knead it or it will be tough. Stop mixing once it all comes together.
- Oil a baking tray, or a large Swiss roll tin, with the remaining 2 tablespoons of olive oil and lightly flour the worktop. Pat or roll out the dough on the worktop to a piece larger than an A4 sheet of paper. Transfer to the prepared tray and arrange the potatoes, rosemary and oil on top. Sprinkle with the cheese and bake for 25–35 minutes till golden and cooked in the centre.
- Take out of the oven, then drizzle with a little more olive oil and allow to sit on the baking tray for 10 minutes. Transfer to a wire rack and leave to cool completely.