Olive & Sage Flatbread

Name: Olive & Sage Flatbread
Yield: Makes 1 loaf
Ingredients: ¼ cup (1 oz/30 g) buckwheat flour; ¾ cup (3 oz/90 g) gluten-free whole-grain cornmeal, such as Bob’s Red Mill; ¼ cup (4 oz/125 g) pitted Kalamata olives, chopped; 2 large eggs, at room temperature; 1½ teaspoons rapid-rise yeast; ½ cup (2½ oz/75 g) potato starch; 1½ teaspoons kosher salt; 2 tablespoons extra-virgin olive oil, plus oil as needed; 1 cup (8 fl oz/250 ml) very warm water (120°-130°F/49°-54°C); 1 tablespoon firmly packed brown sugar; 1 cup (3¾ oz/110 g) brown rice flour; freshly ground pepper; 1¼ teaspoons xanthan gum; 2 tablespoons minced fresh sage

Preparation info

Makes
1
loaf

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Whole-grain cornmeal gives this bread a taste and texture similar to semolina bread. I use it to dip into my favorite extra-virgin olive oil, or I serve it alongside pasta with fresh clam sauce to soak up the briny juices. This bread is great toasted the next day, or sliced, brushed with olive oil, and grilled.

Ingredients

2 tablespoons extra-virgin olive oil, plus oil as needed
2 tablespoons minced fresh sage

Dessert
Gluten-free
Vegetarian
Bread

Method

In a small heavy-bottomed saucepan over medium heat, warm 2 tablespoons of the oil and 1½ tablespoons of the sage until fragrant, about 1 minute. Remove from the heat.
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