RCI-BR.002.0076.001
Olive and Rosemary Flat Bread
Makes two 8-inch diameter, 11-ounce loaves.
Prep10 min
Cook35 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1½ cup
- granular yeast1½ teaspoon
- 2 teaspoon
- 1¼ cup
- egg whites4 largeroom temperature
- 1 tablespoon
- oil-cured black olives12 unitpitted and roughly chopped
- dried rosemary4 teaspoonsor to taste
- egg yolk mixed with ½ teaspoon water1 unit
- garlic clove1 largepeeled, cut in 3 pieces
- ½ cup
- ½ cup
- xanthan gum powder2 teaspoon
- 1 to 1½ teaspoons
Method
1
Combine brown rice flour, cornstarch, corn flour, xanthan gum powder, and salt in a large mixing bowl.
2
In a separate small bowl, dissolve granular yeast and sugar in warm water (110 degrees) and let stand for 5 minutes until foamy.
5 minutes
3
Add the yeast mixture to the flour mixture along with olive oil and egg whites, then beat vigorously for 2 minutes until the dough is smooth and elastic.
2 minutes
4
Fold in the oil-cured black olives, dried rosemary, and garlic pieces until evenly distributed throughout the dough.
5
Let the dough rest, covered with a damp towel, for 10 minutes to allow the xanthan gum to fully hydrate.
10 minutes
6
Preheat oven to 400 degrees Fahrenheit and lightly dust a baking sheet with cornstarch.
7
Transfer the dough to the prepared baking sheet and gently spread it into a ½-inch thick rectangular or oval flatbread, wetting your hands as needed to prevent sticking.
8
Brush the top of the flatbread with the egg yolk mixture to create a golden finish.
9
Bake in the preheated 400-degree oven for 18–20 minutes until the top is golden brown and a skewer inserted into the thickest part comes out clean.
20 minutes
10
Cool the flatbread on a wire rack for 5 minutes before slicing and serving.