Step 1

Combine all of the ingredients for the dough, minus the olive oil, in a stand mixer. Mix on low until combined.

Step 2

Place the flour for the slurry into a medium-sized non-stick saucepan and gradually whisk in the milk followed by the water. Ensure that there are no lumps. Place on to a medium heat and whisk continuously until a thick slurry is made. Immediately remove from the heat and add to the stand mixer.

Step 3

Mix on low for one minute to combine then mix on a medium-high speed for 3 minutes until a smooth, wet dough is made. Transfer to an oiled bowl and cover with greased clingfilm. Leave the dough to rise in a warm place for 60 minutes or until doubled in size.

Step 4

10 minutes before the dough is ready for its second rise, melt the butter and olive oil together over a low heat or on a low setting in the microwave. Stir in the dried oregano, garlic, and sea salt until combined then set to one side.

Step 5

Gently deflate the dough by mixing with a silicone spatula. Transfer to a lined loaf tin and gently flatten into shape using well oiled hands. Sieve over the 1 tablespoon of gluten-free plain flour. Dust a sharp knife with more flour and cut deeply into the dough. Create a criss-cross or diamond pattern. Pour over the dough topping then cover the loaf tin with greased cling film. Leave to rise in a warm place for a further 60 minutes.

Step 6

Once risen place the wire wrack onto level 3 and close the door. Select BAKE, and set the temperature to 160°C and time to 35 minutes then select START/STOP. Once the unit has pre-heated place the loaf tin onto the wire rack on level 3 and bake until golden brown.

Step 7

Remove and leave to cool in the tin for 10 minutes before carefully turning out. Mix together the finally bread topping and pour over the top of the loaf before serving.

Notes:

In order to make this recipe vegan the egg can be omitted and the butter and milk be replaced with a vegan equivalent.