3 tablespoons olive oil
600g gluten-free plain flour
2 teaspoons xanthan gum
7g sachet of fast-action dried yeast
1 1/2 teaspoons of salt
1/2 teaspoon black onion seeds
1/2 teaspoon dried oregano
80g sun-dried tomatoes, chopped roughly
600ml luke-warm water
1 egg, beaten
2-3 garlic cloves sliced very thinly or grated
a few sprigs of fresh rosemary or thyme, chopped
freshly ground sea salt (optional)
Brush a 33x23cm baking tray or tin, with olive oil.
In a large bowl, sift the gluten-free flour with the xanthan gum then add the yeast, salt, onion seeds and dried oregano.
When evenly mixed stir in the tomatoes.
Make a well in the centre of the flour and gradually stir in the water, egg and 1 tablespoon of the oil. Beat well by hand for 5 minutes.
Spread the dough using a palette knife on to the prepared baking sheet or into the tin.
Cover with oiled clingfilm and leave in a warm place for about 1 hour until the dough has doubled in size.
Meanwhile, pre-heat your oven to 220'C / 425'F/ Gas 7.
When your dough has risen, remove the clingfilm and evenly press the garlic slices and chopped rosemary and thyme in to the dough.
Drizzle with the rest of the olive oil and bake for 25-30 minutes until firm and lightly browned, then top with a little freshly ground sea salt.