Olive & rosemary flat bread
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
Stephen Ceideburg | ||
½ | cup | Brown rice flour (see note) |
1½ | teaspoon | Granular yeast |
2 | teaspoons | Sugar |
1¼ | cup | Warm water (110 degrees F.) |
4 | larges | Egg whites, at room temperature |
1 | tablespoon | Olive oil |
12 | Oil-cured black olives, pitted and roughly chopped | |
4 | teaspoons | Dried rosemary, or to taste |
1 | Egg yolk mixed with 1/2 teaspoon water | |
1 | large | Garlic clove, peeled, cut in 3 pieces |
½ | cup | Corn flour (see note) |
½ | cup | Cornstarch |
2 | teaspoons | Xanthan gum powder |
1 | To 1 1/2 teaspoons salt |
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 a 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.
Note: Brown rice flour and corn flour may be found in some health food stores and Rainbow Groceries.
PER SERVING (⅛ of a loaf): 115 calories, 3 g protein, 18 g carbohydrate, 3 fat (2 g saturated), 13 mg cholesterol, 344 mg sodium, 0 g fiber,
From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.
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