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Kalamata Olive Cornbread
Description
Olive & Sage Flatbread is a savory bread infused with the robust flavors of olive and sage. Its roots trace back to ancient Mediterranean cuisines, where olive oil and herbs like sage were normally used in bread-making. This flatbread fits well into various cuisines, including Mediterranean and gluten-free diets, making it versatile for different dietary preferences. Typically served as an appetizer or accompaniment to soups and salads, it adds a rustic charm to the meal. The major ingredients include brown rice flour, cornmeal, potato starch, buckwheat flour, Kalamata olives, and fresh sage, which are combined to form a thick batter. The batter is then spread onto a baking sheet, brushed with olive oil, and seasoned before baking until golden brown and fragrant. Olive & Sage Flatbread offers a delightful taste profile, with the savory notes of olives complementing the earthy aroma of sage, resulting in a flavorful and satisfying bite.
Ingredients
Instructions
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Infusing Oil with Sage
In a small heavy-bottomed saucepan, heat 2 tablespoons of olive oil and 1½ tablespoons of minced sage over medium heat. Let it to warm until fragrant, which should take around 1 minute. Once fragrant, remove the saucepan from the heat and set it aside.
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Preparing the Batter
In a large bowl, mix rice flour, cornmeal, potato starch, buckwheat flour, brown sugar, salt, yeast, and xanthan gum. Whisk the dry ingredients together until well blended. Pour in the warm water and, using a sturdy wooden spoon, stir until the mixture forms a thick batter. Softly add the eggs one at a time, stirring well after each addition. Incorporate the oil-sage mixture into the batter until it becomes smooth. Finally, fold in the chopped Kalamata olives.
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Shaping and Rising
Line a large baking sheet with parchment paper. Using a rubber spatula, spread the batter evenly on the parchment paper, forming an oval shape approximately 8 by 12 inches (20 by 30 cm). Brush the surface of the batter generously with olive oil and sprinkle with plenty of freshly ground pepper and the remaining ½ tablespoon of sage. Allow the dough to rise in a warm spot until it becomes puffy, which usually takes about 1 hour.
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Baking and Serving
Preheat the oven to 400°F (200°C). Once preheated, bake the flatbread until it turns deep brown and feels firm to the touch, approximately 25 minutes. Once baked, transfer the flatbread to a wire rack and let it cool for at least 15 minutes. After cooling, cut the flatbread into slices and serve either warm or at room temperature. Enjoy the delightful flavors of the Olive & Sage Flatbread!
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