Olive & Rosemary Gram Flour Bread.
2 cups water
1/2 – 1 teaspoon salt
1 heaped tablespoon rosemary, chopped small
10 olives, sliced
1 garlic clove, minced (optional)
Mix together the gram flour, water and salt in a bowl, whisking to get rid of any lumps. This may seem like a lot of water to use; this is the classic recipe, but you can also make it with a teaspoon of baking powder and just one cup of water for a slightly more ‘bready’ texture. Ideally, leave for 5-8 hours; this is how this bread is traditionally made and it makes the mixture more digestible but if you only have time to leave it for an hour that will work fine.
When you are ready to cook the bread, pre-heat the oven to 180C (fan).
Add the rosemary, olive oil and garlic (if you are using it) and mix in. Pour the mixture into a round baking tin or cake tin greased with olive oil – the smaller it is, the thicker the mixture; 12 inches diameter is probably the minimum size; the bigger it is the thinner the bread will be. Once the mixture is in the tin, add the olives so that they are evenly distributed. Cook for approximately half an hour or until turning a golden colour on top. Best served warm; you can dip it in olive oil or other dips and it can be reheated in the oven the next day.