Olive Bread Rolls
I adore olives and they are an important source of good fat.The recipe calls for buns about 75g in size but of course you can make them smaller (50 g) for a dainty addition to an elegant brunch or lunch.If you want them richer than these, you can add a bit more olive oil, and a bit less water.
Equipment
- bowls, spoons, scale, baking tray, non stick parchment
Ingredients
- 50 g Wholemeal flour
- 250 g Strong white flour
- 1.5 g Instant yeast Or 3g dry or 6g fresh
- 180 g Water
- 20 g Olive oil
- 3 g Salt the olives are salty so you cut back on salt
- 15 Green olives chopped coarsely
Instructions
Dry yeast method
- Measure the flour into a bowl. Make a well in it and add the water.
- Cover and leave for 15 minutes and then add the rest of the water, the oil and the salt.
- Knead well for 10 minutes and the pop it back in the bowl, cover, and leave for 15 minutes to rest before adding the olives.
- Don't worry about the dough – it will recover – just be gentle so you don't squash the olives to death. You would like to see olives, not smears.
- Pop the dough back in the bowl, cover and leave for 1-2 hours or until it has doubled in size.
- Remove from the bowl and divide into little blobs about 75 grams in weight. Roll them into tight balls and pop them on a baking tray that you have lined with non stick baking paper.
- Cover and let rest for 45 minutes or so.
- Preheat the oven to 220 degrees.
- Pop the buns in the oven and bake them for 18-20 minutes.
- They will be nice and brown on the top when they are done and sound a bit hollow when you tap their bottoms.
- Let cool completely on a wire rack
Can I use this same receipe to make a loaf, or would it be better Ciabatta style?
I just made these, and they taste good. However, they didn’t rise at all when I baked them – are they supposed to rise more in the oven? (The dough did double in size beforehand.)
My oven temperature was definitely right (I checked with a thermometer), however, I am using a small convection oven.
Thanks!
Hello! is the yeast alive? that is often the first problem. Secondly, sometimes things take longer to rise. It can be 2 hours in the first rise. And 1-1.5 hours in the second rise. If your bread has risen properly in the second rise, it will not rise much more at all in the oven – just a bit of spring and then bake through. Let me know!