A typical Mediterranean fragrance is pervading the whole kitchen, a freshly baked loaf of oat flour bread with olives and tomatoes is cooling on the counter.
I’m staring at the sea sipping a cup of vanilla iced coffee. What an amazing day !!
Oat flour bread with olives and tomatoes
Uh huh … wake up love, the Milanese heat is getting to your head. I guess dreaming is still free.
Let’s face the truth, I can only gaze at the sea on my screen-saver, and I haven’t had a cup of coffee yet… Can I go back to bed please? Wait, wait, wait, that marvelous scent is real and the oat bread is on the kitchen table. It’s time to stand up and get a great pre-workout breakfast.
Last night I made this oat bread with olives and tomatoes and it was really tasty, thanks to the olives for sure.
I’ve tried this recipe a couple of times in two different ovens,once in my ventilated oven and once in my mother’s normal one.
The ventilated oven cooks faster and more evenly, with the traditional one you need to bake a little longer.
In any case, just use a toothpick, prick the bread in the middle and see if it comes out dry or not.
This time for my pre-workout snack I ate the bread with San Daniele ham and speck. I find they match perfectly,but a quark cheese, philadelphia active or Greek yogurt spread on top, can also be good solutions for a quick snack.
Needless to say, it’s actually not really bread, but it is, in my opinion, a good compromise between the usual rice cakes (I’m so fed-up of eating them day in and day out!) and whole flour bread.
As a child there was one treat I really loved: focaccia with olives on top.
Ligurian focaccia is the best focaccia ever. You can’t find a better one in anywhere else (even though in puglia they might disagree).
The smell alone reminds me of my holidays at the beach in the 90s. Sea-side and boondoggle. That was the real summer student lifestyle. Good old days.
Early in the morning I used to rush down the lanes and get it freshly baked, then straight to the beach. Then with greasy fingers dripping in oil I’d pick the olives from the holes before gobbling the whole slice down .
I still do it nowdays, but it’s not the same. It is another era. Another world. Other responsibilities and another lifestyle. One thing hasn’t changed: freshly baked Ligurian focaccia is still a life experience.
That’s the story behind this bread but let’s get straight to the macros* of this oat bread with olives and tomatoes:
The nutrition facts label is at the bottom of the post.
How much did I spend **
TIPS: If you don’t want to use oat flour or you have something else in your larder you could try with rye, spelt or whole wheat flour.
As soon as I can, I will make a gluten free version and see how it turns out.
To make this bread you’ll need
- 2 mixing bowls
- baking paper
- baking tin
Ingredients in order of use
15 g Linseeds
80 ml Filtered Water
100 g Oat flour
½ teaspoon baking powder for bread
1 pinch Salt
1 pinch Pepper
120 ml Pasteurised egg whites
8 ml Extra virgin olive oil
50 g cherry tomatoes – diced
50 g Pitted green olives, roughly sliced
1 tsp Rosemary
Preparation time: 5 minutes
Cooking time: 25-30 minutes
Pour the water in a glass along with the linseeds and leave them to gelify.
Mix the flour with the baking powder, salt and pepper in the first bowl.
In the other one, whisk the egg whites, making them smooth and homogeneous, but not whipped.
Add the flour to the egg whites and mix.
Add the oil.
Pour the water with linseeds.
Mix well until all the ingredients are well combined.
Slice the olives and add them to the mix. This time I left them whole, but it’s better to slice them to intensify the flavour.
Make the tomatoes into cubes and add them to the bowl.
Line a baking pan with baking paper and pour the dough, level the surface and sprinkle it with rosemary if you like.
Bake at 200°C for 25-30 minutes checking it in the middle with a toothpick . It must not be wet.
Serve it warm or cold.
have a great day,
When you make one of my recipes, take a picture, tag me on instagram @lemabor , I’ll be very glad to see your creations !
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- 15 g Linseeds
- 80 ml Filtered Water
- 100 g Oat flour
- ½ teaspoon baking powder for bread
- 1 pinch Salt
- 1 pinch Pepper
- 120 ml Pasteurised egg whites
- 8 ml Extra virgin olive oil
- 50 g cherry tomatoes - diced
- 50 g Pitted green olives, roughly sliced
- 1 teaspoon Rosemary
- Pour the water in a glass along with the linseeds and leave them to gelify.
- Mix the flour with the baking powder, salt and pepper in the first bowl.
- In the other one, whisk the egg whites, making them smooth and homogeneous, but not whipped.
- Add the flour to the egg whites and mix.
- Add the oil.
- Pour the water with linseeds.
- Mix well until all the ingredients are well combined.
- Slice the olives and add them to the mix. This time I left them whole, but it's better to slice them to intensify the flavour.
- Make the tomatoes into cubes and add them to the bowl.
- Line a baking pan with baking paper and pour the dough, level the surface and sprinkle it with rosemary if you like.
- Bake at 200°C for 25-30 minutes checking it in the middle with a toothpick . It must not be wet.
- Serve it warm or cold.
Note: * ** read the disclaimer in menu bar.