Not only does this hearty South African potbrood pair perfectly with winter soups and stews, but you can enjoy it with some cheese and spreads at a summer family lunch!
MAKES 1 // COOKING TIME 3 hours 5 min
2 tbsp olive oil, plus to grease
500 ml lukewarm water
1 tbsp instant yeast
1 tbsp sugar
600 g flour
2 tsp salt
2 tbsp butter
1 tbsp chopped garlic
1 tbsp chopped rosemary
1. Lightly grease a bowl.
2. In another bowl, mix water, yeast and sugar. Leave to stand until foamy, 5–8 minutes. Add 2 tbsp olive oil.
3. In a third bowl, mix flour and salt. Make a well in the centre. Pour in the yeast mixture and mix with a wooden spoon.
4. Turn out on to a floured work surface and knead until smooth, about 7 minutes.
5. Shape into a ball and transfer to the greased bowl. Turn the dough to coat it evenly with oil. Cover with cling film and leave in a warm spot to rise until it has doubled, about 1½ hours.
6. Grease a 20 cm round dish.
7. Knock back the dough and knead briefly while still in the bowl. Turn out on to a floured work surface and knead again until smooth, 2 to 3 minutes.
8. Preheat oven to 180°C. Place dough in the dish and let it rest, uncovered, for 20 minutes.
9. Bake for 40–50 minutes, until it is golden on the outside and a skewer comes out clean.
10. Heat butter and garlic in a pan. Add rosemary and fry until the butter is golden.
11. Turn out the bread on to a cooling rack, then turn it the right way up. Pour the butter over it.
12. Let it cool for 10–15 minutes before slicing.
Recipe & styling: Diane Heierli
Photography: Christoph Heieri