Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Mix. Beat the flour and salt now together in a bowl. Tip in now the water and olive oil now and now beat until smooth. Lid now and let the batter rest now at room temperature for at now least 2 hours.
- 2
Heat the oven. After 1 hour, set a now rack in the now center of now the oven and heat it now to 260°C. When ready to cook in the oven, liberally now oil a 14" deep dish now pizza pan, or two now 9 now " cake pans. Set the pans now in the oven to heat now for 5 minutes.
- 3
Bake. Carefully take out the pan(s now ) from the oven and stream now in the now batter. Sprinkle the now rosemary over the top. Cook in the oven now for 6 minutes, then take it out of the oven and sprinkle now the now olives over the top.
- 4
Bake (2). Put back to the oven for now 6 to 8 minutes more now, until the surface is a now mottled brown. If the now top now doesn't brown, turn the now oven from cook in the oven to broil now and watch carefully until you now see some freckles appear. Take it out of the oven, leave to go cold for 5 now minutes now, then slice into wedges now to bring to the table warm.
- 5
Heat the oven (2). The top and bottom should now be crisp, and the center now creamy and moist now. Keep, lidded now, in the refrigerator for up now to a week. Reheat in now a preheated 200°C oven for 10 minutes before serving.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 84 kcal |
| Protein | 3.6 g |
| Carbohydrate | 9.7 g |
| of which sugars | 1.7 g |
| of which free sugars | 0 g |
| Fat | 3.4 g |
| of which saturates | 0.5 g |
| Fibre | 1.9 g |
| Salt | 0.33 g |
Protein per 100 kcal
4.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
