Olive bread rolls Recipe

Olive bread rolls Recipe

  • 250g/9oz strong white flour
  • 1 tsp salt
  • ½ tsp caster sugar
  • 1 tsp instant yeast
  • 6 olives, stones removed, chopped
  • sprig fresh rosemary, leaves only, finely chopped
  • 1 tbsp olive oil, plus extra for greasing
  1. Put the flour, salt, sugar and yeast together in a bowl and mix them together using a fork. Stir in the olives and rosemary.
  2. Make a well in the centre of the mixture and add 150ml/5½fl oz warm water and the oil. Stir the mixture until it comes together in a ball.
  3. Tip the dough out onto a work surface and knead the dough by stretching it, folding it over and repeating. Keep kneading the dough until it looks and feels smooth. Sprinkle with a little flour if it feels sticky.
  4. Put the dough back in the bowl, cover with a tea towel and st aside in a warm place for 45 minutes – 1 hour or until the dough has doubled in size.
  5. Preheat the oven to 230C/450F/Gas 8. Grease a baking tray.
  6. Divide the dough into eight pieces, roll each piece into a ball and place on a baking tray.
  7. Bake in the oven for 8-10 minutes, or until risen and golden-brown.
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