Wheat-free Olive Tear and Share Bread

Whisk together the warm water, yeast and 1 teaspoon honey. Leave to stand for 5-10 minutes until bubbly.

Mix together the dry ingredients in a mixing bowl.

Whisk the olive oil, remaining honey, ground chia seeds, and psyllium husks into the water-yeast mixture. Stand for 2-3 minutes (no longer) then whisk again.

Pour into the dry ingredients and mix together until thick.

Turn out onto a floured surface and knead to a slightly sticky dough. Add more flour if needed. Form into a ball, put into a large bowl and cover with a damp cloth. Place in a warm place for about 1 hour until doubled in size.

Heat the oven to 200°C (180° fan) 400°F gas 6. Place a tin of water on the bottom rack of the oven.

Punch down the dough and turn out onto a lightly floured surface. Turn out and knead in the olives briefly.

Shape the dough into a flat log, the length of the tray. Mark into sections with a sharp knife. Drizzle with olive oil and sprinkle with poppy seeds and sea salt. Cover and leave to rise in a warm place for 30 minutes.

Uncover the dough and brush with beaten egg.

Bake for about 40 minutes, until rich golden brown. Cool on a wire rack. Leave for 45-60 minutes before cutting.