Olive & rosemary flat bread

Yield: 8 Servings

Measure Ingredient
\N \N 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 \N Oil-cured black olives, pitted and roughly chopped
4 teaspoons Dried rosemary, or to taste
1 \N 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 \N To 1 1/2 teaspoons salt

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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