Recipe provided by Guest Adventurer Shauna Ahern: "The bakery down the street from where I lived in Seattle used to make extraordinary Kalamata olive bread. After 8 years of learning the secrets of gluten-free baking, I can happily say this loaf provides me with as much comfort and pleasure as that gluten loaf did. Perhaps more."
175 grams millet flour
175 grams corn flour
100 grams tapioca flour
25 grams psyllium husks
1-1/2 cups warm water (no warmer than 110°)
2 teaspoons active dry yeast
1 teaspoons kosher salt
1 tablespoon sugar
2 large eggs, at room temperature
3 tablespoons olive oil
2 handfuls Lindsay® Kalamata olives, sliced
2 sprigs fresh rosemary
In a large, wide bowl, mix together the flours, the psyllium husk, and the water.
Stir them together with a rubber spatula. Finish mixing them with your hands. This will be a wet, squishy batter.
Set aside the bowl for 30 minutes to allow the flours to fully hydrate.
Sprinkle the yeast, salt, and sugar over the top of the dough. Add the eggs and olive oil.
Stir the dough together with a rubber spatula, making sure the eggs are fully incorporated into the dough. (If you don't mind the messiness, the best way to mix this dough is by hand.)
Toss in the olives and rosemary and fold them into the dough, which will be wet.
Move the bread dough into a greased bowl. Cover the bowl with plastic wrap and set it aside in a warm place in the kitchen.
Let the dough rise until it has doubled in volume; this will take at least 1 to 2 hours.
Put a lidded cast-iron Dutch oven into the oven. Heat the oven to 475° F.
When the oven has come up to temperature, set the timer for 30 minutes and allow the oven and pot to grow truly hot.
After its rise, the dough will be firmer than before but still wet and tacky to the touch. Do not expect it to look like traditional bread dough.
When the timer goes off, remove the Dutch oven from the oven. Carefully, remove the lid.
Using a rubber spatula, if necessary, plop the bread dough into the hot Dutch oven. It will start steaming right away.
Replace the lid and put the Dutch oven back into the oven. Bake for 30 minutes.
Remove the lid and continue baking until the crust is a deep brown, about 20 to 30 minutes.
Remove the bread from the oven. After 10 minutes, move the bread to a cooling rack, taking care as the Dutch oven will still be hot.
When the bread has cooled, slice it or tear off hunks of it. This bread is best dipped in olive oil.
