32. Rosemary Olive Knots

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I have heard many a-people confess how daunting the idea of making bread is to them, despite the fact that we all know all it takes is flour, salt, water and yeast. So maybe the fear lies in the technique. I was no exception. For instance, if someone told me this recipe takes three and a half hours to make, I would be immediately put-off from ever attempting to make it. However, if looked into, the actual work is laughably accumulated in under twenty minutes, and the rest of the time is rising, chilling, resting, and baking. The best part for me is that the work is done in a food processor!
The result is visually pleasing, and a great confidence-booster… not to mention the beautiful flavor and texture of the bread. Delicious accompanied with the cheese of your choice.
Adapted from Nick Malgieri’s The Modern Baker.

Ingredients:

Dough:
3 1/2 cups flour
2 tsp salt
2 1/2 tsp yeast
1 1/2 cups warm water
3 Tbsp olive oil

Filling:
1 cup black olives, pitted, chopped
3 Tbsp fresh rosemary, chopped
1 Tbsp olive oil
1/4 tsp black pepper, freshly ground

Method:

Combine the flour and salt in the bowl of a food processor.
Whisk the yeast into the water in a small bowl and whisk in the oil.
Pour the liquid into the processor bowl and pulse until the dough forms a ball.
Let rest for 10 minutes, then let the machine run continuously for 15 seconds.

Place the dough into an oiled bowl and turn it over so that the top is oiled.

Cover the bowl with a towel or plastic wrap and let the dough rise until it has doubled in bulk, about 1 hour.

Pat the dough into a 25-cm square.
Refrigerate the dough until it firms up, about 1 hour.
While the dough is chilling, for the filling, place the olives, rosemary, oil, and pepper in a small bowl and stir well to combine.

 

When the dough is firm, remove it from the refrigerator.

Evenly distribute the filling on the bottom half of the dough in a 13 x 25-cm rectangle.
Fold the top half of the dough down over the filling without pulling
on it or stretching it, and press well with the palms of your hands to adhere.

Use a sharp pizza wheel to cut the dough into 12 equal strips, each about 2 cm wide and 13 cm long.

One at a time, loosely knot the strips of dough, letting one end of the strip protrude slightly at the top and arranging the other end under the roll.
Cover the pan with a towel or oiled plastic wrap and let the rolls rise until they have doubled in bulk, about 1 hour.
About 20 minutes before the rolls are completely risen, set a rack in the middle of the oven and preheat to 400ºF.

Bake the rolls until they are well risen, deep golden, and feel firm to the touch, about 30 minutes.
Slide the rolls on parchment paper onto a rack to cool.

 صحة و عافية

 

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