• 2 Tbsp wheat and gluten free yeast
• 430mL lukewarm water
• 500g Healtheries Gluten Free Bread Mix, plus 2 tablespoons extra
• 3 Tbsp each: vegetable oil, pesto
• 1 tsp salt
• 1 Tbsp each: olive oil, chopped rosemary
• ½ tsp sea salt

Makes

12 slices

Method

1. Line a 36cm x 28cm (or similar) baking tray with baking paper.
2. Place the yeast and water in the bowl of an electric mixer with a paddle attachment, and leave for 5 minutes until foamy.
3. Add 500g of bread mix plus the oil, pesto and salt. Mix for about 4 minutes. The bread mixture should be smooth with the texture of a very thick batter.
4. Dust bench with extra flour. Turn out the dough and mould into an oblong about 25cm x15 cm. Place dough on baking tray. Use floured fingers to make indentations all over the top.
5. Cover the dough and leave it to rise in a warm place for 45mins. Meanwhile, preheat the oven to 225°C.
6. Brush the top of the risen dough with the olive oil and sprinkle the rosemary and salt over it. Bake for about 20 minutes or until golden.

Serving Suggestions

Serve the bread with olive oil, sun-dried tomatoes and pesto.

Nutritional Information

Average Quantity per Serve
(1 slice)