Under 60 mins
Mean 3, rated 3 times
crushed clove of garlic
Provena Gluten Free Oat Bread Mix
Herb oil for greasing:
crushed cloves of garlic
Warm the water to just above 42 degrees (a little warmer than your hand) and pour into a bowl. Mix the dry yeast into the flour mix. Add the yeast and flour, crushed garlic and fat to the water.
Beat the dough with an electric whisk; first slowly for around 30 seconds, afterwards at full power for around a minute. Cover the dough with a cloth and let rise in a warm place for around 15 minutes.
Turn the dough out onto a floured surface. With floured hands, form a round bread from the dough with a diameter of around 25 cm. Let the bread rise in a warm place, covered with a cloth, for 20 minutes.
Cut the tomatoes and olives in half.
Mix the crushed garlic cloves and finely chopped rosemary in with the oil.
Make lots of deep dimples close together on the top of the bread with your finger.
With a glazing brush, spread the herb oil over the bread.
Press the olives and tomatoes alternately in the dimples.
Bake the bread on the middle shelf of the oven at 225 degrees for 15–17 minutes.
Try also these
Oat and lingonberry cookies
Cheesy Salmon Cake
Our products used in this recipe
Provena Gluten Free Oat Bread Mix 450 g
Oat and lingonberry cookies »
Provena minipizzas »
Cheesy scones »
Raw raspberry-yogurt porridge »
In order to give you the best experience we have set our website to allow cookies. By continuing, you agree that you are happy for us to use these cookies.