Olive and Rosemary Flat Bread

Description
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Ingredients

 * 1-1/2 cup brown rice flour (see note)
 * 1-1/2 teaspoon granular yeast
 * 2 teaspoon sugar
 * 1-1/4 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 1/2 teaspoon water
 * 1 large garlic clove, peeled, cut in 3 pieces
 * 1/2 cup corn flour
 * 1/2 cup cornstarch
 * 2 teaspoon 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.

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.