Directions

1. Set the oven to 50°C (proving temperature).

2. Add the warm water, yeast and honey to a bowl. Give it a stir and leave to froth - this takes about 5-7 minutes.

3. Whilst the yeast is proving, add to another bowl: ground almonds, psyllium husk, xanthan gum, baking powder and salt and stir.

4. Once the yeast has started to froth, add to this: the egg, egg whites, olive oil and vinegar. Mix this all for 2 minutes with a whisk until light and frothy.

5. Add the dry ingredients to the yeast mixture and mix thoroughly until it forms a dough ball.

6. Line a 10" dish (or two smaller dishes - Ella used two 7" trays) with greaseproof paper and grease with 10ml olive oil.

7. Wet your hands (so the dough doesn't stick) and spread the dough across the base of your lined dish.

8. With your wet fingers, make indentations across the dough. Fill some of the indentations with fresh rosemary.

9. Drizzle 30ml olive oil over the top and season.

10. Cover the dish with a tea towel and pop in the oven to prove for 50 minutes. This dish is not a big riser, but it will look puffy.

11. Pull the dish out of oven and increase temperature to 180°C.

12. When the oven is to temperature, return the tray to the oven and cook 25-30 minutes. Cover the dish with foil after 15 minutes to prevent the top from burning.

13. Allow the bread to cool completely before removing from the dish.

14. This dish is really nice re-toasted before serving :)