Put the strong rice powder in a bowl and put yeast, salt, and sugar in three places so that they don't touch each other. Mix them well

Put it in a baking machine dough machine and pour cold water to start kneading. Add olive oil after about 5 minutes. The point of the dough is to add cold water and oil later and make it slightly less than the flour dough.

Take out the dough, divide it into three, cover it with plastic wrap, and ferment it for about 10 minutesAfter applying olive oil in a circle with a rolling pin, slice olive fruit and cherry tomatoes, poke them in the middle, wash the rosemary leaves cleanly, and sprinkle dry basil powder on the edges. After warming the oven slightly, it was fermented for 35 to 40 minutes. The characteristic of rice bread is that it doesn't take long because it doesn't have the first fermentation and it only has the second fermentation.

When the fermentation is complete and it is properly swollen, it is baked in a 290 degree convection oven for 25 minutes. It's good to open the door in the middle, change the front and back positions, and put olive oil on the bread again.

I'm cooling it down on the veranda because it's all cooked..Unlike flour bread, the dough is a little rough due to lack of gluten. So my stomach is bumpy
But after you eat it, you can digest well and feel very comfortable. I've never had indigestion after eating rice bread. If you put balsamic vinegar in olive oil and dip it in bread, it's a delicacy