Peel and chop the potato. In a saucepan on the stovetop, boil chopped potato in lightly salted water until fork-tender. Drain and set aside.

While potato is boiling, peel the garlic, toss in olive oil, and roast on a tray under the broiler for 5-7 minutes, or until fragrant and golden brown. Remove from oven and allow to cool, then chop into small pieces.

In a measuring cup or small bowl, combine the yeast, sugar, and 1 cup of warm water. Bloom the yeast for 8-10 minutes or until bubbly.

Sift the salt and flours onto parchment.

In a large bowl, combine salt/flour mixture with yeast, olive oil, red pepper flakes, and chopped fresh herbs. Use a scraper to combine, then turn the mixture out onto countertop and knead for 10 minutes.

Add boiled potato and crumbled Stilton in two inclusions, using hands to mix until well-combined.

Shape dough into a ball, place in a lightly oiled bowl, cover, and allow to rise for 1-1.5 hours.

Punch dough down, re-cover, and allow to rise for 1 hour more.

Meanwhile, lightly flour a proofing basket. Sprinkle with chopped rosemary and sea salt, and set aside.

Shape dough into a ball and place, seam side down, in prepared proofing basket. Cover and allow to rise for 45 minutes.

Preheat oven to 400° F / 200° C.

Bake loaf, in proofing basket, for 40 – 50 minutes, or until golden brown. Transfer to a wire rack to cool.

Homemade bread is best enjoyed on the day it is made. It also freezes well.