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Black olive and za’atar bread rolls (V)

black olives2


I’m starting to become converted to baking my own bread. These are particularly tasty.

 

Makes 6 bread rolls

125g white flour

100g wholemeal flour

150ml tepid water

1 tsp dried yeast

1 tbsp olive oil, plus extra for drizzling

1 half tsp fine salt

1 half tsp coarse salt

50g good black olives, stones removed and halved

1 tsp or so of za’atar

 

Put the flours, fine salt, olives and olive oil in a large bowl. Dissolve the yeast in the water and add to the bowl. Mix thoroughly – either with your hands, or with a spoon until roughly incorporated.

 

Turn  out onto a floured board and knead well for 5-10 minutes until smooth and pliable. Add more flour, or more water if the dough is respectively too sticky or too stiff.

 

Put the dough back in the bowl, cover with a cloth and leave to rise in a warm place for around 2 hours until approximately doubled in volume.

 

Heat the oven to 230°C. Knock back the dough lightly, divide into 6 pieces and roll them into lightly flattened balls. Brush with olive oil and scatter with za’atar. Leave to rise a little for about 30 minutes, then bake in the hot oven for about 10-15 minutes until they sound hollow when tapped on the bottom.

 

They go well with griddled vegetables.


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