Small feta-olive breads

Under 60 mins

(12 pcs)

Ingredients:

4 dl	water
2 tbsp	syrup
1 1/2 tsp	salt
1 dl	Provena Gluten-free Jumbo Oats
11 g	dry yeast
4 dl	gluten-free flour mix
1/2 dl	liquid margarine

1 dl	olives split in two
60 g	feta cheese cubes

1/2 dl	oil
2 tsp	dried rosemary

Warm the water to just above 42 degrees. Mix the dry yeast with oatflakes and add in water together with salt and syryp. Add gluten-free flour mix and margarine. Beat the dough with a whisk until smooth. The dough will be loose.
Divide the dough with a large spoon to twelve pieces on top of the baking paper on a baking sheet (diameter about 8 cm). Press on top of breads olives (cut in half) and feta cheese cubes. Let rise under a towel in a warm place for about 30 minutes.
Set the oven to 225 degrees.
Bake in the oven at about 15 minutes.
Mix the rosemary and liquid margarine and spread on top of a warm bread.