Garlic, Rosemary & Feta Pot Bread


  • 1 kg Wheat flour
  • 10g Instant dried yeast
  • 4 tsp. Sugar
  • 1 tsp. Salt
  • 2.5 cups Lukewarm water
  • 2 tbsp. fresh Rosemary needles, chopped finely
  • 1 tbsp. Ground Turmeric
  • 2 tbsp. Olive oil
  • 1 Egg, beaten with a fork


  1. Turn on your oven to 150℃.
  2. In a large bowl, sift the flour. Add the yeast and sugar to the same bowl and stir using your LK’s wooden spoon. Stir in the salt, finely chopped rosemary and ground turmeric.
  3. Gently add lukewarm water a little at a time, while kneading the dough with your hands, until all the ingredients are combined. Add the olive oil to the dough and continue folding and kneading until it forms a plump ball of dough and is no longer sticky.
  4. Use a damp kitchen cloth to cover the bowl and rest it in a warm place for 20 minutes.
  5. Knead the dough again for +-2 minutes, folding and turning and place in your grease Best Duty Bake Pot (#10 or #12), cover again with a damp kitchen cloth.
  6. Turn the oven off and place the covered Bake Pot in the centre of the oven, close the oven door and leave it for +- 40 minutes, for its second rise. While the dough is in the oven, you can start your fire for warm caols.
  7. Remove the Bake Pot from the oven and gently brush the dough with egg wash.
  8. Put the lid on the Bake Pot, carefully place the pot in the braai and immediately place hot coals all around the base, and a few more coals on top of the lid. Keep replenishing the coals at the base and on the lid for +- a full hour. Let the potbrood cool down and serve with salted butter.