To succeed with this bread you have to have exactly the right amount of dough. Too little and it rises over the side and on to the stove; too little and it won’t rise enough and become golden brown.
30 g yeast
4.5 dl water
1 l finely-ground, gluten-free, white flour
1.5 tsp salt
2 tbs olive oil
5 sundried tomatoes
0.5–1 dl green olives
2 cloves of garlic
3.5 tsp dried basil
approx. 0.5 dl polenta
1 tsp sea salt
1. Dissolve the yeast in tepid water. Add the flour, salt and olive oil. Knead to a moist, elastic dough.
2. Chop the tomatoes and olives in small pieces. Mix into the dough with the crushed garlic and 1½ tsp basil. Mix thoroughly.
3. Grease the food holder and sprinkle in 1 tsp basil. Dust the food holder with the polenta, put in the dough and sprinkle over the rest of the basil, the sea salt and a little polenta.
4. Leave to rise for about 30 minutes in a warm place. The dough should just rise to the edge. Bake on a low gas ring for about 30 mins.