Olive & Sea Salt Foccacia

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Olive & Sea Salt Foccacia

 

 

375 g (13 1/4 oz) packet gluten-free bread mix

1 egg substituted (eg. powdered egg replacer)

1/4 cup olive oil

1/3 cup pitted kalamata olives, sliced

1 teaspoon sea salt flakes

8 teaspoons fresh thyme leaves

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) for fan-forced.

 

2. Grease a 26 x 16 x 2.5 cm (10 1/4 x 6 1/4 x 1 " ) pan.

 

3. Place bread mix, egg substitute and 1 cup water in a mixing bowl.

Using an electric mixer on low speed, beat until combined.

 

4. Increase speed; beat for 3 minutes more or until mixture is smooth

and elastic.

 

5. Pour batter into pan; smooth the surface. Cover loosely with

greased foil.

 

6. Bake for 20 minutes.

 

7. Remove foil. Brush bread with oil. Sprinkle with olives and salt.

 

8. Bake for 10 to 15 minutes more or until crusty and golden brown.

 

9. Sprinkle with thyme. Transfer bread to a wire rack to cool.

 

10. Slice and serve warm.

 

 

 

TIP: Spray the baking pan with oil to help the crust to get crisp.

TIP: Bread is best served warm; cut into fingers for dips.

 

 

 

Serves 6.