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Melissa & Dave - Adventures at Sea

Gluten Free Olive Bread


  • 1 ¼ cup warm water (about 110° F)
  • 1 ½ tsp active dry yeast
  • 1 tsp sugar
  • 3 cloves garlic, finely chopped
  • 2 cups (300 grams) gluten free flour blend
  • 2 tsp guar or xanthan gum (omit if in blend)
  • tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp Italian seasoning
  • 1 Tbs fresh rosemary, finely chopped (If you don't have fresh rosemary, you can substitute 2 tsp dried rosemary.) 
  • 1/2 cup sun dried tomatoes, coarsely chopped
  • 1/2 cup olives, cut in half
  • 2 Tbs Olive oil

Top of Bread

  • 1 ½ tsp olive oil
  • ¼ tsp kosher salt


  • Put 2 Tbs Olive oil in cast iron skillet (if you don't have cast iron, use a 6-inch round oven safe dutch oven or bowl).  Heat on stove, add garlic cook 1 minute till fragrant.
  • If you don't have a warm spot to place the dough to proof, set your oven to the 'Proof' setting, which is about 100° F.
  • In a small bowl, combine warm water (about 110° F), sugar and yeast. Gently stir and set aside for 5-10 minutes. The yeast should start to bubble and foam at the top, which indicates your yeast is good!
  • In a stand mixer, combine gluten free flour, guar gum, salt, black pepper, Italian seasoning, and chopped rosemary until mixed (about 30 seconds).
  • Once the yeast has become bubbly and foamy, pour into the flour mixture. Add 2 Tbs garlic olive oil prepared in step 1. Mix on medium speed for 2-3 minutes, scraping down the sides if needed. The dough will be sticky.  Fold in sun dried tomatoes and olives.
  • Transfer the dough to your prepared cast iron skillet. Using a spatula (get it wet to help prevent sticking), gently mound the dough into a ball, smoothing out the dough as you go. The ball should be about 4 inches in diameter.
  • Using the remaining 1 tsp olive oil, gently rub it over the dough (this prevents the dough from drying out as it will not be covered during proofing. It also helps the bread develop a crispy crust.) Place the pan in a warm spot (I like the proof setting on my oven!) and allow the dough to double in size. This can take anywhere from 35-45 minutes, depending on the temperature. Keep an eye on the dough starting around 35 minutes to make sure it hasn't developed beyond your pan.
  • Toward the end of the dough proof, preheat your oven to 425° F (removing the pan from the oven if necessary).
  • Sprinkle remaining ¼ tsp kosher salt on the dough. If desired, make two slashes with a sharp knife on the top (purely decorative), but be careful not to slash too deep. Place in oven and bake for 30-35 minutes, or until the outside crust is lightly browned.
  • Remove from oven and allow to cool slightly before tearing into.
  • Eat warm as is, or, our family favorite is to dip the bread into a small plate of olive oil and balsamic vinegar. This bread is best eaten the day of!

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