- Preheat the oven to 200°C/fan 180°C/gas mark 6.
- Place the water, dried yeast, sugar and psyllium husk into a bowl, stir well and allow to stand for 10 minutes until the mixture thickens.
- In another bowl, place the Fate Low Protein All-Purpose Mix and 4 tbsp oil. Add the thickened mixture and combine until it forms a dough.
- Cover the dough with a tea towel or cling film and leave in a warm place for 30 minutes, until doubled in size.
- Blitz the olives, lemon juice, garlic powder and 1 tbsp oil in the food processor until smooth.
- Dust a clean surface with the Fate Low Protein All-Purpose Mix and using a rolling pin, roll out the dough to a 40x35cm rectangle.
- Spread the olive mixture evenly onto the surface of the dough, leaving a 2cm border free of olive mixture around the sides.
- Starting from a long side of the dough rectangle, roll the dough tightly to form a long sausage shape.
- Cut off the ends and discard.
- Slice through the middle of the sausage lengthways, to form 2 separate long strands.
- Place the strands on the dusked surface, filling side up, and twist the two strands around each other, gently pressing together the ends to connect them.
- Lift onto a greased oven tray and brush with 2 tbsp oil.
- Bake in the oven for 35 minutes or until golden brown.
Fate low protein all-purpose mix is a food for special medical purposes and must be used under medical supervision.