Side Pannel
Olive and Rosemary Flat Bread
Olive and Rosemary Flat Bread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- Stephen Ceideburg
- 1/2 c Brown rice flour (see note)
- 1 1/2 ts Granular yeast
- 2 ts Sugar
- 1 1/4 c Warm water (110 degrees F.)
- 4 lg Egg whites, at room
- -temperature
- 1 tb Olive oil
- 12 Oil-cured black olives,
- -pitted and roughly chopped
- 4 ts Dried rosemary, or to taste
- 1 Egg yolk mixed with 1/2
- -teaspoon water
- 1 lg Garlic clove, peeled, cut in
- -3 pieces
- 1/2 c Corn flour (see note)
- 1/2 c Cornstarch
- 2 ts Xanthan gum powder
- 1 To 1 1/2 teaspoons salt
Directions
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.
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 3/4 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 (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,
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 3/4 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 (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,
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