Olive & Rosemary Flat Bread
Yield
8 servingsPrep
70 minCook
20 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown rice flour
|
* |
| 1 ½ | teaspoons |
yeast, active dry
granular |
|
| 2 | teaspoons |
sugar
|
|
| 1 ¼ | cups |
water
warm |
|
| 4 | large |
egg whites
at room temperature |
|
| 1 | tablespoon |
olive oil
|
|
| 12 |
black olives
pitted and roughly chopped |
*
|
|
| 4 | teaspoons |
rosemary leaves
or to taste |
|
| 1 |
egg yolks
with 1/2 teaspoon water |
*
|
|
| 1 | large |
garlic cloves
peeled, cut in 3 pieces |
*
|
| ½ | cup |
cornstarch
|
|
| ½ | cup |
cornstarch
|
|
| 2 | teaspoons |
xanthan gum
powder |
*
|
| 1 | teaspoons |
salt
up to 1 1/2 teaspoons |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown rice flour
|
* |
| 7.5 | ml |
yeast, active dry
granular |
|
| 1E+1 | ml |
sugar
|
|
| 296 | ml |
water
warm |
|
| 4 | large |
egg whites
at room temperature |
|
| 15 | ml |
olive oil
|
|
| 12 | Oil-cured |
black olives
pitted and roughly chopped |
*
|
| 2E+1 | ml |
rosemary leaves
or to taste |
|
| 1 | each |
egg yolks
with 1/2 teaspoon water |
*
|
| 1 | large |
garlic cloves
peeled, cut in 3 pieces |
*
|
| 118 | ml |
cornstarch
|
|
| 118 | ml |
cornstarch
|
|
| 1E+1 | ml |
xanthan gum
powder |
*
|
| 5 | ml |
salt
up to 1 1/2 teaspoons |
|
Directions
Stir together ½ cup of the rice flour, the yeast, sugar and ½ cup of the warm water in a 2-cup glass measure.
Let rest in a warm place until doubled in volume, about 10 minutes.
Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide).
Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary; set aside.
Combine garlic and egg yolk; set aside.
(Garlic will perfume the glaze but won't burn in the oven, as chopped garlic would.)
Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl.
Add remaining ¾ cup warm water to egg white-olive mixture and stir into flour.
Stir in yeast mixture and beat until smooth.
Using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle.
Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour.
Preheat oven to 425 degrees F.
Discard garlic and brush egg glaze over loaves.
Sprinkle tops with remaining 2 teaspoons rosemary.
Using a razor blade, slash tops of loaves into a large diamond grid pattern.
(Use an up-and-down cutting motion rather than dragging the blade through the soft dough.)
Bake for 20 minutes, until well browned.
Makes two 8-inch diameter, 11-ounce loaves.
