Olive & Sage Flatbread

Preparation info

  • Makes


    • Difficulty


Appears in

Gluten-Free Baking

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.


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


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