- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, thinly sliced
- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 85g cold butter, cut into cubes
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 150g pot natural full-fat yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 4 tbsp full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 250g cooked new potato, sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tsp chopped rosemary, plus extra small sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 50g Parmesan (or vegetarian alternative), grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 85g Gruyère, half diced, half grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.
Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.
Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.
Add some bacon or ham for non-veggies, if you like.