A classic Italian bread - flavoured simply with flakes of sea salt, black pepper and fresh herbs, it's perfect with antipasti or as a side dish.

30 mins
Makes 9-12 portions
Suitable for home freezing


  • 7g dried yeast (from sachet supplied with Mix)
  • 1 tsp caster sugar
  • 200ml warm milk
  • 250g Juvela Gluten Free White Mix
  • 1 tsp xanthan gum
  • 1 medium egg, lightly beaten
  • 3 tbsp extra virgin olive oil, plus extra for greasing
  • 1 tsp sea salt
  • ¼ tsp bicarbonate of soda
  • 2tsp white wine vinegar
  • Method

    1. Place the yeast, sugar and splash of warm milk in a bowl, stir and leave to foam a little.
    2. In a large bowl, mix together the Mix and xanthan gum; add the egg, oil, salt and remaining milk.
    3. Add the yeast mixture and whisk together until smooth.
    4. In a separate bowl, combine the bicarbonate of soda and vinegar which will cause it to fizz; then fold into the dough (the dough will be quite sticky in texture at this stage).
    5. Smooth the dough into a greased 9 inch square tin and press down lightly with the back of an oiled spoon.
    6. Cover with a piece of oiled cling film and leave in a warm place to prove for an hour, or until it has doubled in size.
    7. Remove the cling film and make deep indents into the bread with your fingers.
    8. Drizzle over extra virgin olive oil, and plenty of sea salt and freshly ground black pepper.
    9. Bake in a preheated oven 190°C/170°C Fan/350°F/Gas Mark 5 for 30minutes until golden brown. Best served warm.