Tomato & Olive Gluten-Free Loaf



450 g Orgran gluten free All Purpose Plain Flour,
plus extra to dust
10 g instant yeast
1 tsp sugar
1 tsp table salt
250 ml lukewarm water

1 tsp lemon juice
1 tbsp olive oil
10 cherry tomatoes, sliced
10 black olives, pitted and halved
5 sprigs rosemary
1 tsp sea salt flakes

Tomato-Olive-Gluten-Free-Loaf AFSA


  1. Combine dry ingredients.
  2. Add water and lemon juice and mix well to incorporate.
  3. Add the oil and work it in. The dough should be slightly sticky, but not runny.
  4. Place the dough in an oiled bowl, cover and allow it to prove for 1 hour.
  5. Preheat oven to 200°C, then prepare a baking tray by lightly brushing with oil and flouring.
  6. Lightly flour your hands and shape the dough into an oblong.
  7. Place on the baking tray, cover and leave to double in size for 30 minutes.
  8. Carefully top the bread with tomatoes, olives, rosemary and sea salt.
  9. Bake 30–45 minutes, until golden with a crunchy crust.

Recipe compliments of Orgran website