Gluten Free Olive Small Breads


300 g of MADER all-purpose gluten-free flour,

1 tablespoon of sunflower oil,

200 ml of warm water,

15 g fresh yeast,

1 teaspoon of salt,

½ teaspoon of sugar,

8 tablespoons of finely chopped green olives

Preparation of:

Put the flour in a bowl and make a well in the middle. Mix the fresh yeast with warm water and wait for it to dissolve. Mix the molten yeast, sugar and flour. Let stand for 10 minutes. Add salt and oil. Knead for about 5 minutes until you get a soft dough. Leave the dough in a warm place for about half an hour to rise. Divide the dough into 4 equal parts. Add olives to each piece, knead gently, and then wet your hands to make two small meringues from these quarters. With the help of a brush, rub some water on the meringues and decorate with olives. Let stand in a warm place to rise for about 15 minutes. Preheat the oven to 230 degrees. Place the meringues on the middle shelf of the oven and bake for 15-20 minutes. Eat it fresh or warmed up. Tip: You can use sunflower seeds, walnuts or tomatoes instead of olives.