Potato, Olive and Walnut Bread

Cooking Time 55 minutes

Serves 4


  • 190g self-raising flour
  • 190g Red potatoes, peeled, grated
  • 1 medium onion, peeled, finely diced
  • Sea salt
  • 1 tbsp chopped fresh rosemary, plus extra sprigs
  • 100g walnuts, toasted and roughly chopped
  • 75g pitted Kalamata olives, roughly chopped
  • 1 large egg
  • 1-2 tbsb full-cream milk
  • 2 tsps wholegrain mustard

Red Potatoes

Blue Potatoes


  1. Preheat the oven to 200°C.
  2. Sift the flour into a large bowl.
  3. Add the potato, onion, sea salt and black pepper and stir to combine.
  4. Fold in the rosemary, walnuts and 60 grams of the olives.
  5. Beat together the egg, milk and mustard in a jug and pour into the flour mixture. Stir until a rough dough forms.
  6. Place the dough on a well-floured bench or board and use your hands to shape into a round.
  7. Transfer to a baking sheet, dot with olives and extra rosemary sprigs. Add thinly sliced potato for garnish in centre.
  8. Dust with a little flour and bake in the oven for 45 minutes. Serve warm.
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