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Rosemary and garlic bread with Kalamata olives - (with Quinoa flour)


Beautiful tasty bread that will surely impress!!!

Super easy

Rosemary and garlic bread with Kalamata olives - (with Quinoa flour)
Preparation time
Cooking time


For 8 Serving(s)


  • 100 g Quinoa
  • 1 large clove Garlic
  • 2 stems Rosemary
  • 400 g Flour
  • 2 teaspoons Quick Rise Yeast
  • 20 g Oil
  • 320 g Lukewarm Water
  • 1/4 cup Kalamata Olives (optional)
  • 1 Teaspoon Salt

Rosemary and garlic bread with Kalamata olives - (with Quinoa flour) Directions

  1. Place quinoa in TM bowl and mill on speed 10 for 45 seconds.
  2. Add rosemary (taken ff the stem) and garlic.  Chop for 10 seconds speed 7.
  3. Add flour, yeast, salt, oil and water.
  4. Mix speed 6 for 6 seconds.
  5. Knead for 1 min 30 seconds.
  6. Add Olives and knead further 30 seconds.
  7. Turn oven on at 375 F.
  8. Place dough onto parchment paper or silicone mat,  Wrap it up lightly and cover with tea towel.  Let it sit for approx 30 minutes in a warm place - or until doubled in size.
  9. Roll dough lightly into a oval shape (or whatever your preferred shape is).
  10. Put into oven on baking tray and bake until golden (approx 25-30 mins).  You should hear a hollow sound when you tap the top of the bread.
  11. Serve warm with lashings of butter or avocado.

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