Olive and Rosemary Flat Bread
Makes two 8-inch diameter, 11-ounce loaves.
- 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 oil-cured black olives, pitted and roughly chopped
- 4 teaspoons dried rosemary, or to taste
- 1 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
- 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 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°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.