Olive And Rosemary Flat Bread Recipe

Step 1

Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure. Let rest in a warm place until doubled in volume, about 10 minutes.

Step 2

Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide).

Step 3

Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary; set aside.

Step 4

Combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but won't burn in the oven, as chopped garlic would.)

Step 5

Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl.

Step 6

Add remaining 3/4 cup warm water to egg white-olive mixture a stir into flour. Stir in yeast mixture and beat until smooth.

Step 7

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.

Step 8

Preheat oven to 425 degrees F.

Step 9

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.)

Step 10

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 (1/8 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.

Things You'll Need

  • Stephen Ceideburg
  • 1/2c Brown rice flour (see note)
  • 1 1/2ts Granular yeast
  • 2ts Sugar
  • 1 1/4c Warm water (110 degrees F.)
  • 4lg Egg whites, at room
  • -temperature
  • 1tb Olive oil
  • 12 Oil-cured black olives,
  • -pitted and roughly chopped
  • 4ts Dried rosemary, or to taste
  • 1 Egg yolk mixed with 1/2
  • -teaspoon water
  • 1lg Garlic clove, peeled, cut in
  • -3 pieces
  • 1/2c Corn flour (see note)
  • 1/2c Cornstarch
  • 2ts Xanthan gum powder
  • 1 To 1 1/2 teaspoons salt

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