Grease a 9-10 inch square or round baking tin with oil
Mix the yeast, sugar and milk together in a bowl and set aside to foam up for at least 5 minutes while you prepare the rest of your ingredients
Sift together the flour, xanthan gum, and salt. Add the oil and aquafaba and beat on high with an electric or stand mixer until fully mixed. Scrape in the foaming yeast mixture and whisk together until smooth, sticky and fully combined.
In a separate mug, mix the baking soda & white vinegar together to fizz up then fold into the mixture. Smooth the dough out into your prepared tin with oiled hands
Cover with a sheet of cling film and pop in store somewhere warm for 45 minutes to an hour to prove, in which time it should rise and puff up. I like to keep mine in the microwave or previously warm oven for this part.
Preheat the oven to 375°F 190°C
Once the bread has doubled in size, take off the cling film and poke holes with your fingers into the dough to make indentations.
Sprinkle the black olives over the top and drizzle over some extra virgin olive oil and picked rosemary leaves, and a little extra sea salt and pepper
Bake in the oven for 30 minutes or until golden and nicely puffed up.
This is best eaten when fresh.
Prep time includes 45 minutes for rising. Keeps for 1-2 days, but is best eaten fresh. Warm this up in the oven or microwave before serving if not fresh. Recipe adapted from: Great British Chefs
Calories: 174 Fat: 8g Saturated fat: 1g Carbohydrates: 23g Sugar: 0g Fiber: 3g Protein: 2g