Ingredients

The following ingredients have 4 Servings
  • 100 g tepid (lukewarm) water ((not hot))
  • 1 tsp inulin prebiotic fibre powder
  • 10 g dried active yeast
  • 35 g pitted black olives (drained)
  • 35 g sun-dried tomatoes (drained)
  • 2 cloves garlic (peeled and crushed)
  • 35 g finely grated Parmesan
  • 2 TB olive oil
  • 1 large egg (separated)
  • 1 large egg white
  • salt and freshly ground black pepper
  • 120 g almond flour
  • 2 TB arrowroot powder ((16g / 0.6oz))
  • 1/2 tsp dried mixed herbs
  • 1 tsp baking powder

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Grease and line the base of a round baking tray or cast-iron pan skillet with parchment paper. (Grease the sides too to avoid anything sticking.)
  • Pour the warm, tepid water into a small bowl. The water should not be hot, it should be mild. Whisk in the inulin.
  • Sprinkle over the dried active yeast and whisk into the mixture. Leave in a warm place for about 10-15 minutes.
  • After 15 minutes, your yeast mixture should be bubbly and foaming on the surface. This is a great sign and it should smell heavenly.
  • In the meantime, slice the drained olives and finely chop the drained sun-dried tomatoes. Add the grated Parmesan and the crushed garlic (which is best done using a garlic press) - along with the olive oil and the egg yolk from the separated egg (add the egg white to a second bowl containing the other egg white). Season with salt and plenty of freshly ground black pepper.
  • In the meantime, combine the almond flour, arrowroot powder and the dried mixed herbs in a large bowl. It all sounds very complicated, but there is reason for keeping things separate. If it helps, this is what you should have ready:
  • Transfer your almond flour mixture to a small food processor (food chopper). Add the egg white and blitz well to combine. Now, pour in the foamy yeast mixture and all the liquid, blitzing again to combine. Transfer the mixture back to a mixing bowl and fold in the olive/yolk mixture.
  • Once combined, immediately pour the mixture into the prepared skillet. Use a small silicon spatula to smooth over the surface.Bake in the oven for 12 minutes.
  • After 12 minutes, remove the skillet from the oven and reduce the temperature to 150°C (fan oven). This is 170°C for conventional ovens (or 340°F). Cover the pan with a sheet of foil, piercing a few holes in the top.Return to the oven for 15-17 minutes until a cake tester inserted comes out clean.
  • Allow to cool for a minute or two before slicing into even-sized pieces. Peel off the parchment so that you can serve the bread from the pan (which I only do because it looks pretty!)
  • Delicious!