Levels: Easy
List of Ingredients
- 1 C. of glutenfree bread flour mix
- 1/4 C. of fine cornmeal
- 1 1/2 TBSP. of olives, pitted
- 1 1/2 TBSP. of sundried tomatoes in oil
- 2 TSP. of fresh brewer's yeast
- 2 TSP. of extravirgin olive oil
- 1 TSP. of salt
- 1 TSP. of sugar
Method
1
Dissolve the sugar in 2/3 cup of warm water, then dissolve the crumbled brewer's yeast. Combine the flours, add the salt and the oil, then pour in the water with the sugar and yeast. Combine everything until there are no lumps; if you use a mixer, use a paddle attachment, which works better with these soft mixtures than a dough hook.
2
Divide the dough in half; add the chopped olives to one half and the chopped tomatoes to the other half. Distribute each dough into 6 pastry rings with high edges (2 1/2" diameter); arrange them on a baking tray lined with parchment paper. Let rise for 2 hours at 75-86°F. Bake at 350°F for 10 minutes, then raise the temperature to 400°F, turn on the convection setting, and bake for another 5 minutes.