Olive Oil Bread

Ingredients

• 3 cups Gluten-free all-purpose flour blend
• 1/2 cup Olive oil
• 1 1/2 cups Warm water (105-115°F)
• 2 1/4 teaspoons Active dry yeast
• 1 tablespoon Sugar
• 1 1/2 teaspoons Salt
• 1 teaspoon Xanthan gum
• 1 tablespoon Dried rosemary
• 1 teaspoon Garlic powder
• 1 large Egg
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Sea salt flakes

Instructions

1. 1

   In a large bowl, dissolve the sugar and yeast in warm water. Let stand for 5-10 minutes until foamy.

2. 2

   Add the gluten-free flour blend, olive oil, salt, xanthan gum, rosemary, garlic powder, egg, and apple cider vinegar to the yeast mixture.

3. 3

   Mix with a stand mixer (or by hand) until a smooth, slightly sticky dough forms. The dough will be wetter than traditional bread dough.

4. 4

   Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

5. 5

   Preheat oven to 375°F (190°C). Grease a 9x5 inch loaf pan with olive oil.

6. 6

   Gently deflate the dough and transfer it to the prepared loaf pan. Smooth the top.

7. 7

   Brush the top of the dough with olive oil and sprinkle with sea salt flakes.

8. 8

   Bake for 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.

9. 9

   Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.