On this page I’m sharing the recipe for Olive Bread. This Olive Bread is great as finger food when you’re having drinks with friends. Just eat it as it is or top it with some butter or pesto. This olive bread is completely gluten-free.
Because of the olives and the Pecorino Romano cheese this Olive Bread has an Italian touch to it. And it’s easier to make than the classic Italian bread Focaccia. Besides, using oats instead of white flour adds more fiber to your bread, making it a healthier choice.
I served this olive bread with red pesto and I had some extra black olives as a side dish. Scroll down for the recipe of this gluten-free Olive bread.
Recipe Olive Bread
200 grams rolled oats
2 teaspoons baking powder
1/2 teaspoon salt
250 ml vegetable stock
1 tablespoon olive oil
100 grams black olives
75 grams Pecorino Romano cheese
Preheat the oven to 180°C.
Chop the olives.
Put the oats in a blender or food processor and blend until you’ve got a flour-like substance.
Put the oat flour in a bowl. Stir in the baking powder, salt and vegetable stock. Add the eggs, olive oil and olives and stir well. Grate the cheese and stir through the dough as well.
Grease a cake tin, or cover it with parchment paper. Pour in the dough. Bake the olive bread in 30-40 minutes until golden brown.
The olive bread tastes great with tapenade, pesto, tzatziki or cheese.