Category: Breads of the World

Italian Olive Bread/Rolls

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:
  1. Mix all the dry ingredients, as well as the Anchor Instant Yeast together.
  2. Add oil and enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
  3. Leave the dough in a bowl, cover with plastic and allow to rest for 10 minutes.
  4. 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.
  5. 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.
  6. Cut dough into even strips and then cut each strip diagonally into equal pieces.
  7. 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.
  8. Bake in a preheated oven at 200 °C / 400 °F for 15 – 20 minutes, or until crisp and golden brown.

Variation:

  1. 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.
  2. 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.