1 onion, finely sliced
2 rashers bacon, finely sliced
1 medium sized potato, grated
100g marinated fetta
200g self raising flour
1 teaspoon baking powder
In a fry pan, cook off the onion and bacon until softened and caramelised. Season with salt and freshly ground pepper. Set aside to cool.
Sift the flour and baking powder into a bowl, add the grated potato and mix well.
Add the cooled onion/bacon mix and stir again.
Add almost all of the fetta (leave a few aside for later) and mix.
In a small bowl, whisk the egg together with the milk.
Add the combined milk and egg to the dry ingredients and stir again.
Dust a board with flour and turn out the mix. Give it a light knead so that it comes together. Shape into a round and place on a baking sheet.
Stud the surface with the fetta that was set aside. Brush the top of your bread with the fetta oil.
Place in a moderate oven 180°C/350°F for around 40 minutes or until the bread is golden brown. Leave it on a wire rack to cool.