Posted on 11/07/2010
480g Vitarium Gluten Free Bread Mix
20ml vegetable oil
420ml warm water
2 Tablespoons Tapenade (I have used Tomato this time but Olive works well too)
Sliced Kalamata Olives
Dissolve the yeast in the warm water.
Add the Vitarium Gluten Free Bread Mix, oil and tapenade to the yeast mix. Beat on low speed with an electric mixer for 5 minutes.
Spread mix onto a non stick tray. I use a 384x260x15mm tray. If tray is not 'non stick' it will need to be greased.
Sprinkle sliced olives over the top of the mix. Grind or sprinkle a good quality vegetable seasoning (I use Artisse Vegetable Seasoning or Veitablu Savoury Sprinkle or a combination of both)over the top.
Cover tray with a tea towel or black plastic bag and put in a warm place to rise for 30 minutes. It should double in size. Preheat oven to 180C
Place in preheated oven and bake for 20 minutes. Can be removed after 15 minutes and top lightly brushed with oil then returned to oven to continue cooking but this is optional. Cool on a wire rack.
When cool cut into pieces. This size tray gives 6 large pieces or 9 smaller ones. Can be eaten as is, toasted whole or sliced in half and used fresh or toasted to make a sandwich. I like to cut a fresh piece into fingers and eat with a good hommus. Basically decide what you like best for serving. Add other toppings eg sundried tomato before baking for a variation.