Olive Twist Bread

Preheat the oven to 200°C/fan 180°C/gas mark 6.

Place the water, dried yeast, sugar and psyllium husk into a bowl, stir well and allow to stand for 10 minutes until the mixture thickens.

In another bowl, place the Fate Low Protein All-Purpose Mix and 4 tbsp oil. Add the thickened mixture and combine until it forms a dough.

Cover the dough with a tea towel or cling film and leave in a warm place for 30 minutes, until doubled in size.

Blitz the olives, lemon juice, garlic powder and 1 tbsp oil in the food processor until smooth.

Dust a clean surface with the Fate Low Protein All-Purpose Mix and using a rolling pin, roll out the dough to a 40x35cm rectangle.

Spread the olive mixture evenly onto the surface of the dough, leaving a 2cm border free of olive mixture around the sides.

Starting from a long side of the dough rectangle, roll the dough tightly to form a long sausage shape.

Cut off the ends and discard.

Slice through the middle of the sausage lengthways, to form 2 separate long strands.

Place the strands on the dusked surface, filling side up, and twist the two strands around each other, gently pressing together the ends to connect them.

Lift onto a greased oven tray and brush with 2 tbsp oil.

Bake in the oven for 35 minutes or until golden brown.