Olive and Rosemary Flat Bread

Description

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

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 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

Directions

1. Stir together ½ cup of the rice flour, the yeast, sugar and ½ cup of the warm water in a 2-cup glass measure.
2. Let rest in a warm place until doubled in volume, about 10 minutes.
3. Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide).
4. Beat egg whites lightly, add olive oil, chopped and 2 teaspoons of the rosemary; set aside.
5. Combine garlic and egg yolk; set aside. (garlic will perfume the glaze but won't burn in the oven, as chopped garlic would)
6. Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl.
7. Add remaining ¾ cup warm water to egg white-olive mixture a stir into flour.
8. Stir in yeast mixture and beat until smooth.
9. Using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle.
10. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour.
11. Preheat oven to 425°F.
12. Discard garlic and brush egg glaze over loaves.
13. Sprinkle tops with remaining 2 teaspoons rosemary.
14. 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)
15. Bake for 20 minutes, until well browned.