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Olive & Rosemary Flat Bread

  • 1-1/2 cups Brown Rice Flour
  • 1-1/2 tsp Active Dry Yeast
  • 2 tsp Sugar
  • 1-1/4 cups Water warm (110°F - 115°F)
  • 4 Eggs large, at room temperature
  • 1 Tbsp Olive Oil
  • 12 Black Olives oil-cured, pitted & roughly chopped
  • 4 tsp Rosemary (roughly chopped)
  • 1 Egg Yolk mixed with 1 tsp water
  • 1 to 2 Garlic large cloves, peeled, cut into three pieces each (do not crush)
  • 1/2 cup Corn Starch
  • 1/2 cup Gluten Free Corn Flour
  • 2 tsp Xanthan Gum
  • 1 tsp Sea 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.

Combine remaining 1 cup rice flour, the corn flour, cornstarch, xanthan gum and salt in a bowl. Add remaining ¾ cup warm water to egg white-olive mixture and 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 of rosemary. Using a razor blade, slash the 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 loaves (12 slices each).

Olive & Rosemary Flat Bread


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Products Used in this Recipe

Flours & Meals
Brown Rice Flour

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Gluten Free
Active Dry Yeast

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Gluten Free
Corn Starch

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Flours & Meals
Gluten Free Corn Flour

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Baking Aids
Xanthan Gum

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Baking Aids
Sea Salt

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