Recipe source : Good Food Mag Nov 2010 Issue
- 250gm bread flour
- 1/2 tsp salt
- 7gm instant yeast
- 3 tbsp olive oil
- 150ml warm water
- 100gm pitted black olives
- 15gm sweet basil, leaves only
- 1 clove garlic
- In a mixing bowl, mix flour, salt, yeast together. Make a well in the centre. Stir in 1/2 tbsp olive oil into warm water.
- Pour the liquid into the well, with a wooden spoon, fold in flour gradually to make a soft dough. Lightly floured hands. Knead by hand for 10mins till smooth & springy. Cover the bowl with a cling wrap and leave to rise for 1 hour in a warm place until doubled in size.
- To make the filling, blend olives, basil, garlic & 2 tbsp olive oil in a blender. Process till fine.
- Line a 6" x 6" pan. Remove cling, lightly punch down the rise dough. On a lightly floured surface, roll out the dough to a rectangular about 30cm x 15cm. Spread olive mixture all over and roll up like a swiss roll.
- Cut the roll into 6 slices, carefully lift each slice into the lined tin, to make 2 rows of 3 swirls shapes. Lightly brush all over with some olive oil. Loosely cover with cling wrap and leave to rise for another 25mins.
- Bake in preheated oven at 220 deg cel for 25mins until golden brown, leave to cool in tin.
Lovely little rolls ;)
WOW! worth the wait for the review. look simply delicious! and is really special (:
Unique and beautiful rolls!! :)
Hi, I tried but the dough is just too too wet to knead. Is the warm water of 300ml too much? Please check. Thanks.
oops dear....sorry for the mistake! I proportioned the flour but I type the wrong amount of water use, should be 150ml. tks :D
Thanks for clarifying. May I know how many teaspoons would make for 7gm of yeast as my weighing scale won't be able to weigh anything in small quantity. Thanks again as I want to give this bread a second try soon as the black olives I have bought may not be able to keep for too long.
after weighing the flour i just add the yeast in to get the 7gm so I'm not sure how much tsp is required.
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