Olive bread rolls
These olive bread rolls are delicious served warm with plenty of butter alongside homemade soup.
Ingredients
- 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
Method
Put the flour, salt, sugar and yeast together in a bowl and mix them together using a fork. Stir in the olives and rosemary.
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.
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.
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.
Preheat the oven to 230C/450F/Gas 8. Grease a baking tray.
Divide the dough into eight pieces, roll each piece into a ball and place on a baking tray.
Bake in the oven for 8-10 minutes, or until risen and golden-brown.
