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September 2018

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Olive Rosemary Flat Bread Recipe

Olive Rosemary Flat Bread recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Olive Rosemary Flat Bread recipe  PDF


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 mi ed 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 anthan gum powder
1 To 1 1/2 teaspoons salt
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, anthan gum powder and salt in bowl. Add remaining 3/4 cup warm water to egg white olive mi ture a stir into flour. Stir in yeast mi ture 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,
From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.

Olive Rosemary Flat Bread recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
588 people have voted
Last Reviewed on 2018-09-22



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