GOAT CHEESE, OLIVE AND POTATO BREAD

Ingredients......190gm of s.r. flour, 190gm of all rounder potatoes, peeled and grated, 1 onion , peeled and grated, 1 tbs of dried rosemary ( extra fresh sprigs for garnish ), 100gm of crumbled ftea cheese, 75 gm of sliced kalamata olives, 1 egg lightly beaten, 2 tbs of milk, 1 dsp of wholegrain mustard, sea salt and cracked black pepper. Preheat your oven to 200 deg C. Grease a baking tray and lightly dust with fine polenta. Mix the flour in a large bowl. Add the the grated potato, onion, sea salt, black pepper and stir to combine. Fold in the dried rosemary, 90gm of feta and 60 gm of sliced olives. In a jug, beat together the beaten eggs with the mustard and milk. Pour into the flour mixture and use your wet hands to shape into a round. Transfer to the prepared oven tray., scatter with remaining feta cheese and olives and freh rosemary sprigs. Finally dust with flour and bake in the preheated oven for 45 minutes or until the bread sounds hollow when the base is tapped. Serve as you like.