RCI-BR.001.0375.001

Olive and Rosemary Flat Bread

Name: Olive and Rosemary Flat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1½ cup brown rice flour (see note); 1½ teaspoon granular yeast; 2 teaspoon sugar; 1¼ cup warm water (110 degrees); 4 large egg whites (room temperature); 1 tablespoon olive oil; 12 unit oil-cured black olives (pitted and roughly chopped); 4 teaspoons dried rosemary (or to taste); 1 unit egg yolk mixed with ½ teaspoon water; 1 large garlic clove (peeled, cut in 3 pieces); ½ cup corn flour; ½ cup cornstarch; 2 teaspoon xanthan gum powder; 1 to 1½ teaspoons salt

Makes two 8-inch diameter, 11-ounce loaves.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

brown rice flour (see note)
1½ cup
granular yeast
1½ teaspoon
sugar
2 teaspoon
warm water (110 degrees)
1¼ cup
egg whites
room temperature
4 large
olive oil
1 tablespoon
oil-cured black olives
pitted and roughly chopped
12 unit
dried rosemary
or to taste
4 teaspoons
egg yolk mixed with ½ teaspoon water
1 unit
garlic clove
peeled, cut in 3 pieces
1 large
corn flour
½ cup
cornstarch
½ cup
xanthan gum powder
2 teaspoon
salt
1 to 1½ teaspoons

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Olive and Rosemary Flat Bread

Ingredients

Method

What Makes This Variant Distinct