Small feta-olive breads
Under 60 mins
Mean 4, rated 3 times
1 1/2 tsp
Provena Gluten-free Jumbo Oats
gluten-free flour mix
olives split in two
feta cheese cubes
Warm the water to just above 42 degrees. Mix the dry yeast with oatflakes and add in water together with salt and syryp. Add gluten-free flour mix and margarine. Beat the dough with a whisk until smooth. The dough will be loose.
Divide the dough with a large spoon to twelve pieces on top of the baking paper on a baking sheet (diameter about 8 cm). Press on top of breads olives (cut in half) and feta cheese cubes. Let rise under a towel in a warm place for about 30 minutes.
Set the oven to 225 degrees.
Bake in the oven at about 15 minutes.
Mix the rosemary and liquid margarine and spread on top of a warm bread.
Try also these
Our products used in this recipe
Provena Gluten Free Jumbo Oats 500 g 500 g
Rouheinen Focaccia »
In order to give you the best experience we have set our website to allow cookies. By continuing, you agree that you are happy for us to use these cookies.