Makes: 24 Olive Rolls or 1 large Olive Bread Oven: 200 °C / 400 °F
Preparation Time: 1 hour and 40 minutes Baking Time: 15 – 20 minutes
Ingredients
| 500 |
g |
Cake flour ( 4 x 250 ml / 4 cups ) |
| 15 |
ml |
Sugar ( 1 tbsp ) |
| 7 |
ml |
Salt ( 1½ tsp ) |
| 30 |
ml |
Olive oil or Sunflower oil ( 2 tbsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 300 |
ml |
Lukewarm water ( approx. 1¼ cups ) |
| 100 |
g |
Olives, pitted and chopped ( 1 packet ) |
|
|
Olive oil, to coat |
|
|
Flour, to dust |
Method
- Mix all the dry ingredients, as well as the Anchor Instant Yeast together.
- Add oil and enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
- Leave the dough in a bowl, cover with plastic and allow to rest for 10 minutes.
- Knock the dough down, add the olives and knead until evenly mixed. Coat a bowl with oil and place the mixture into the oiled bowl.Cover and leave to rise in a warm place until well sponged, about 15 minutes, for the characteristic Italian bread flavour.
- Turn the dough out gently onto a well floured surface, press into a large rectangle, about 2,5 cm (1 inch) thick. Sprinkle dough surface generously with flour.
- Cut dough into even strips and then cut each strip diagonally into equal pieces.
- Place onto a floured baking tray, cover with greased plastic and allow to rise in a warm place until double in volume, about
15 – 20 minutes.
- Bake in a preheated oven at 200 °C / 400 °F for 15 – 20 minutes, or until crisp and golden brown.
Variation
- Olive Bread: Follow steps 1 to 4 for the above recipe. Gently turn the dough out onto a well floured surface and shape the dough into a large round ball. Place onto a floured baking tray and make cuts across the top with a sharp knife. Sprinkle with flour, cover with plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes. Bake in a preheated oven at 200° C / 400° F for 20 – 25 minutes, or until crisp and golden brown.
- Sun Dried Tomato Swirl: Soak 100 g (1 packet) sun dried tomatoes in warm water until moistened and chop, reserving a few whole tomatoes for decoration. Follow steps 1 to 4 for the above recipe, replacing the olives with the sun dried tomatoes. Turn the dough out onto a well floured surface, gently roll into a long strand. Roll the strand up into a spiral, sprinkle with a little grated cheese and decorate with the remaining sun dried tomatoes. Place onto a floured baking tray, cover with plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes. Bake in a preheated oven at 200° C / 400° F for 20 – 25 minutes, or until golden brown.
