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–+ servings
Bread with olives and pesto recipe

Gluten-Free Bread with Olives and Pesto

This gluten-free bread with black olives and red pesto is an easy savory appetizer with bold Mediterranean flavor and a moist, tender crumb. Ready in about 40 minutes from start to finish.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Choose Serving Size 6

Ingredients 

  • 180 g Schar gluten-free flour Mix B if you're not gluten intolerant, you can use regular flour as well
  • 4 eggs
  • 10 g baking powder or 1 tsp baking soda + 1 Tbsp lemon juice
  • 100 ml olive oil
  • ½ cup black olives sliced
  • 3 Tbsp red pesto you can use vegan pesto as well
  • ½ tsp sea salt

Instructions

  • Separate the egg whites from the egg yolks.
  • Whisk the egg whites and salt in a large bowl until foamy. (You can use a hand mixer or a food processor. The foam doesn't have to be super stiff.)
  • Combine the gluten-free flour with the egg whites, then add the baking powder. Don't worry about any lumps, they will disappear later.
  • Combine the egg yolks with the oil and pour over the foamy egg whites. Mix slowly using a spatula.
  • Add the olives and mix slowly until well blended.
  • Grease a 30x10 cm pan with a little oil and dust it with flour.
  • Add half of the batter and spread it evenly. Spread the red pesto on top and cover with the other half of the batter. Alternatively, you can add all the batter and pour the pesto on top.
  • Bake in the preheated oven at 180C for 25 minutes. Check with a toothpick to see if it's ready.

Video

Notes

Store leftovers in an airtight container for up to 3 days, or freeze by the slice and reheat as needed. Using a vegan red pesto keeps the rest of the recipe dairy-free, though the eggs remain. See the video recipe here: https://youtu.be/Zh2Wa52PIWY