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Olive and Rosemary Flat Bread

A yeast‑leavened flatbread made with rice flour, olives, rosemary, and a garlic‑egg glaze.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Olive and rosemary match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 2,489 recipes mention both. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

The recipe

Oven425°F
Time20 minutes

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the yeast and dough

  1. Stir together 1/2 cup rice flour, yeast, sugar, and 1/2 cup warm water in a 2‑cup glass measure, then let rest in a warm place until doubled in volume, about 10 minutes.

  2. Line a large baking sheet with parchment paper and draw two 8‑inch circles on it (use a cake pan as a guide).

  3. Beat egg whites lightly, add olive oil, chopped olives, and 2 teaspoons rosemary; set aside.

  4. Combine garlic and egg yolk; set aside.

  5. Combine remaining 1 cup rice flour, corn flour, cornstarch, xanthan gum powder, and salt in a bowl.

  6. Add remaining 3/4 cup warm water to egg white‑olive mixture, stir into flour, then stir in yeast mixture and beat until smooth.

Shape, rise and bake

  1. Using a rubber spatula, spread soft dough into 8‑inch circles marked on the parchment paper, heaping it up slightly in the middle.

  2. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour.

  3. Preheat oven to 425°F.

  4. Discard garlic and brush egg glaze over loaves, then sprinkle tops with remaining 2 teaspoons rosemary.

  5. Using a razor blade, slash tops of loaves into a large diamond grid pattern (use an up‑and‑down cutting motion rather than dragging the blade through the soft dough).

  6. Bake for 20 minutes, until well browned.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Olive + rosemarytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,489 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  3. Rice + corntop 3% of all pairs
    Aroma overlapstrong
    Mentioned together895 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Rosemary + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together2,179 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Rice + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together3,838 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brown rice flour
Provides the main structure of the flatbread crumb.
Egg whites
Add structure and lift to the soft dough as they set in the oven.
Yeast
Produces gas that makes the dough rise before baking.
Xanthan gum powder
Binds the gluten-free flours so the soft dough holds its shape.
Cornstarch
Adds tenderness and helps the crumb stay soft.
Oil-cured black olives
Add salty, savory flavor and moisture throughout the dough.

The step that matters

Slashing the dough. Cutting with an up-and-down motion keeps the soft, sticky dough from dragging, so the slashes open cleanly and the loaves keep their shape and pattern as they bake.

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (rice, flour, sugar, egg, olive, rosemary, corn):

  1. Cinnamonbetter flavor fit
  2. Basilbetter flavor fit
  3. Oreganobetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against rice, flour, sugar, egg, olive, rosemary, corn. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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