Oven temperature: 220°C/425°F/Gas Mark 7.
500g Juvela Gluten-Free mix
1 sachet dried yeast (supplied with mix)
2tbsp vegetable oil
250ml warm water (approx 40°C)
2 garlic cloves
2tbsp fresh rosemary, finely chopped
1 red onion, thinly sliced.
- Mix together the Juvela Gluten-Free Mix, the salt and the yeast in a large bowl. Stir in the oil, half the garlic and half the rosemary and gradually add the water to form a soft but not sticky dough.
- Knead on a surface lightly dusted with Juvela Mix until smooth and then depending on whether you are baking it in a swiss role tin or a pizza base tin, roll it out to the necessary shape.
- Place the mixture into a swiss roll or pizza base tin. Smooth the surface, brush evenly with half the olive oil and top with red onion and the remaining garlic and rosemary. Cover loosely with cling film and put in a warm place to prove, until the batter has doubled in size (approx 20 minutes).
- Bake in a pre-heated oven for 15-20 minutes until golden brown. Allow to cool slightly before sprinkling over the remaining olive oil.