Happy 2012 to all!
Given my self-confessed obsession for yeasted baked goods, it only makes sense that the first post of the year is -yet another- bread recipe. I have been experimenting with doughs and flours and I really wanted to offer you an alternative to hand or machine kneading, and it turns out that some breads can be mixed in a food processor! No hard work+no floury mess= amazingly good bread rolls with a soft, moist crumb.
1x 7gr (0,2 oz) sachet of dry yeast dissolved in 1/4 cup lukewarm water
1/2 cup water
1/4 extra virgin olive oil
500 gr (3-3/4 cup) all purpose flour (or Italian 00 flour)
1-2 rosemary sprig
2 teaspoons salt
2 handfuls of pitted olives
1. Stir the dry yeast in lukewarm water. Stand for 10 minutes until the liquid appears slightly creamy, than add1/2 cup of water and oil
2. Place flour, a scant handful of rosemary springs and salt in a food processor fitted with a sharp blade, cover with the lid and pulse a few times to combine the flour with the salt. Gradually add the yeast+olive oil liquid until it starts to combine. At this stage the dough will look quite dry. Don’t be tempted to add water or oil as the olives you are about to scatter through it will add a lot of moisture.
3. Sprinkle in the olives (I used green Sicilian and black Ligurian olives) and pulse until the dough starts to gather into a slightly sticky ball. If you think your dough it too wet, you can sprinkle a little extra flour. Likewise, if your dough isn’t moist enough, add a table-spoon of water or another couple of olives.
4. When the dough easily detaches from the sides of the bowl, take it out, dust it with a little flour, shape it into a ball and leave it to rest, well covered, until it doubles in size. In warm weather this will take 1 1/2 to 2 hours, allow a little longer if it’s cold.
5. Cut the dough into 8 pieces, shape them into balls and place them to prove on an oven tray lined with baking paper. Be sure to allow some room for the rolls to grow. You can use this dough to bake loaves as well, as pictured below.
6. Allow to rise for a further hour. In the meantime bring your oven to 200 Celsius (390 Farenheit). Bake your rolls for about 20 minutes or until they look slightly golden and sound hollow when tapped with your fingers.
Serve with pecorino and salame or simply devour them as there are…
Silvia’s Cucina is on Facebook, Twitter, Pinterest and Instagram
- olive-rosemary focaccia (pupcaked.wordpress.com)
- Focaccia (yaseminscuisine.wordpress.com)
- Dutch Oven Bread with olive oil, rosemary, basil (wildnantahala.wordpress.com)
20 Comments Add yours
Silvia! Come live w/me!! Your breads are to die for!! xoxo Ally
All right then, what’s the address?
This looks amazing..I can only imagine the smell of it baking
Yes, quite intoxicating!
This bread looks incredible! I love rosemary in just about anything and I bet the olives give this such a lovely flavor. Thank you for the recipe Silvia!
Thanks Carrie! What’s great is that the food processor does the hard job for you.
Pop over to Vancouver will you and make this for me?! x
Do you have a food processor??
Will trry to make these tomorrow. We love rosemary and olive oil too. Thank you for sharing this with me.
I am making my version tomorrow on Sunday at the Giacomettis~ I haven’t made the rolls, just the Ciabatta with Olives. I will try it tomorrow~ I always use my food processor, even for my Pasta dough~ Cheers! Barbara~
Ciabatta with olives sounds divine…
Baked tonight will eat tomorrow. Aroma is heavenly and intoxicating…
Wonderful, Susan! You know, bread is at its very best 1 or 2 hours after baking. I trick my mum uses to make 1 day-old bread taste as fragrant and freshly baked, is to sprinkle it with a little water then heat it up in the oven for 5 minutes. Let me know!
Perfect for a day I want to make something special, with simple and good ingredients. The best part of this is that I do not have to do the hard work! Yeah!
Yes, that’s why I love these rolls!
Amazing result! I just made this recipe for the first time…Wow, I was so proud of myself. Perfect loaves and so effortless. Thank you for sharing!
These look delicious. I will try and make some this weekend, thanks.
Did you try them? I’m curious to know…
I don’t like Olives! Why can i use instead please? I looooooove your recipes, even though i’m not italian but simply Dutch. Mayby my english isn’t quit right, but i hope you’ll understand my question. I also hope you can help me out! Thanks in advance Silvia. I’m been following you on tv lately and i love it and i looooooove Italia and your family’ home!
You could try, rosemary, or walnuts? Raisins?