Gluten-free olive and tomato bread with dips

Bread

1. Lightly grease a loaf tin with oil spray. In a bowl, combine water and yeast. Leave for 5 minutes to activate. In a large bowl, place bread mix, tomatoes, oil, rosemary and three quarters of the olives. Add the yeast mix and stir until smooth.
2. Spoon mixture into the prepared tin. Place a lightly greased plastic bag over the dough and leave to rise in a warm place for about 40-45 minutes. The dough is ready when it springs back when touched.
3. Preheat oven to 180°C. Place 2 cups of water in an ovenproof dish on a rack at the bottom of the oven (see tip). Sprinkle loaf with parmesan and remaining olives. Spray with oil. Bake for 40 to 50 minutes.
4. Once the loaf is baked, remove from the tin and leave to cool before slicing. Arrange bread slices on a board with the dips on the side, plus watercress and rocket drizzled with balsamic vinegar.

 Broad bean and mint dip

1. Place broad beans and garlic in a bowl and crush with a potato masher. Add cottage cheese, feta, vinegar, 1 tablespoon of olive oil and mint. Roughly mix.
2. Transfer dip to a serving bowl. Garnish with remaining oil, lemon zest and pepper. Chill before serving.

 Roasted capsicum dip

1. In a blender, process capsicums, sun-dried tomatoes, garlic, basil, oregano, cottage cheese and lemon juice.
2. Transfer dip to a serving bowl. Garnish with basil and black pepper. Chill before serving.