Olive Tapenade Rolls

Think cinnamon rolls but with olive tapenade instead of a sweet filling.  I recently made this recipe when friends came over for a game night, and it was a big hit!  They were savory, salty, and fun to eat (though you may want a plate or a napkin underneath because some of the tapenade filling may fall out while you’re chowing down).

This is another one, like the prosciutto, cheese, and garlic braid, that’s much easier to make than people think when they look at the finished product – if you want people to be really impressed, give it a try.  The original recipe is here, but here’s how I made them:

 

Ingredients

  • 4 cups/500g strong white flour, plus extra for rolling
  • 1 tsp salt
  • 2 1/4 teaspoons/7g yeast
  • 6 tbsp extra-virgin olive oil, plus a little for brushing
  • 1 small bunch of basil
  • 170g pitted black olives (about 200g unpitted weight)
  • 3 garlic cloves, crushed
  • 4 tinned anchovies
  • 12 garlic-stuffed green olives

 

Method

  1. In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil, and 1 1/4 cups/300ml warm water (it should feel warm to the hand, not hot) to make a soft dough.  Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins.  Put the dough back in the cleaned out mixing bowl, then cover the bowl with lightly oiled cling film (I used Pam olive oil spray to give it a light coating).  Leave to rise for an hour in a warm place until doubled in size.
  2. Meanwhile, make the tapenade filling.  Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives.  Add 4 tbsp olive oil, the garlic, and the anchovies, if using.  Pulse until you have a rough paste.
  3. Heat oven to 425F/220C/200C fan/gas 7.  Lightly oil or line a cookie sheet with non-stick paper.  On a floured worktop, roll out the dough to a rectangle roughly the size of a large cutting board.  Spread the olive tapenade all over the dough and arrange the whole green garlic-stuffed olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
  4. Cut the dough into 12 slices, then carefully lift each one into the tin to make 4 rows of 3 swirl shapes.  Lightly brush all over with the remaining olive oil.  Loosely cover with cling film, then leave to rise for another 20 mins or so, until slightly puffed up and filling the tin.
  5. Cook for 20-25 mins until golden, then leave to cool in the tin.

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