Eloti (GF Vegan) with herb oil for dipping bread | The Rocks and Dirt Bakery

Ingredients

• 1 tsp coconut sugar
• 1 tsp active dried yeast (not instant)
• 1 cup warm water (110-115 F)
• 1 tsp apple cider or white wine vinegar
• ½ cup unsweetened non dairy milk
• ¾ cup sorghum flour
• ½ cup plus 2 tbsp ivory teff flour
• ½ cup tapioca starch
• 2 tbsp psyllium husk/seed powder
• 1 tbsp olive oil plus extra for drizzling/rubbing on loaf
• 1 small red onion, chopped
• 3 cloves garlic, chopped
• ½ cup kalamata olives(pitted and sliced)
• fresh rosemary, roughly chopped
• ½ cup extra virgin first cold pressed olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp dried rosemary or 2 tsp fresh chopped
• ¼ tsp dried red pepper flakes
• 2 tsp coarse grey sea salt
• ¼ tsp freshly ground black pepper
• 2 cloves garlic, finely minced, preferably on a microplane