This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

450 g Bakers' Magic Gluten free flour

2 tsp Yeast

1 tsp Salt

3 tsp Sugar

50 g Olive oil

100 g Pitted Olives

400 g Warm water*

* The amount of water can be varied depending on the type of loaf you want. I wouldn't add less than 400 g or more than 500 g of water. 

Extra olive oil for the outside of the dough & pink rock salt to sprinkle (optional)

Method

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

This bread will be baked as two free standing loaves. Line a baking tray with baking paper & put a little oil on the paper.

Thermomix

Set aside olives.

Place all other ingredients in the TM bowl (including pre-incubated yeast). Remember you need to add 300 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Mix @ 37o C for 2.5 mins at speed 4.

Ensure all ingredients are incorporated. If not, scrape down the sides and briefly mix again.

Add olives to TM bowl & mix for 30 sec on speed reverse 2.

Stand Mixer

Set aside olives.

Place all other ingredients into the mixing bowl (including pre-incubated yeast). Remember you need to add 300 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides. This make take longer than 5 mins.

Add in the olives & mix briefly to combine. 

Both Methods

The consistency of the dough will differ slightly with the different methods however you should be able to shape it whichever method you used (provided the amount of water is not too much). Transfer dough to the slightly oiled paper on the baking tray. Put a bit of the extra oil on your hands - it helps to keep the dough from sticking to you when you are shaping it. Divide the dough into half. Shape each half into a "cigar" shape.     

Let the dough proof for approximately 30 mins in a warm moist environment. Turn your oven on to 200 C.

If you are proofing in your oven put on the timer for ~20 mins. When the time is up take the proofing bread out of the oven and turn the oven up to 200 C. The 20 mins is an estimate it will depend on how long it takes your oven to reach 200 C.

Before putting it in the oven ensure that the dough has risen well. Slash the top diagonally along the length of the loaf with a pre-oiled knife. Sprinkle the tops of the loaves with a little rock salt (this is optional).

Bake at 200 C for ~40 mins, the time will vary depending on the individual oven & the size of the loaves. If your oven has a hot spot turn the bread halfway through baking. 

Take out of the oven & cool the bread on a cooling rack.

Ensure the bread has cooled before cutting into it.