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Ingredients
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Dough 150 g Nomix gluten-free flour 100 g Bread mixture with chia seeds 180 ml water 8 g fresh yeast 3 g salt 25 ml olive oil 1 clove garlic |
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Decorating small tomatoes, black olives, rosemary sprigs, coarse sea salt ca. 10-15 ml olive oil to smear with when baked |
How to prepare
Pour the water into a kneading bucket, add the crumbled yeast, oil, pressed garlic, both of the flours and salt. Knead it all thoroughly creating a supple dough. Let it stand for about 5 minutes and remove from the kneading bucket using your greased hands. Separate the dough into halves and press them onto a baking tray covered with a sheet of baking paper creating two flat breads. Decorate the surface to your liking using the small tomatoes, black olives, rosemary sprigs, and a couple of pinches of the coarse sea salt. Let the doughs rise (about 35-40 minutes depending on the ambient conditions) and place them in a preheated oven at 230-240 °C. Bake for about 12 minutes. Smear their surface with the olive oil immediately after baking.
