One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".


Monday, September 20, 2010

Olive-Rosemary Breads


Like many other food bloggers, I love to peruse the photos that make the cut at Tastespotting.  As I was scrolling through recent entries, I saw these Olive and Rosemary Breads posted by Technicolor Kitchen.  I knew this was going on my 'short list' to make soon.  Very soon.  The recipe was a basic bread dough but with the pop of fresh rosemary and chopped kalamata olives.  Admittedly, I spent little time in chopping up the olives - I left them in pretty decent sized chunks.  There's no mistaking their flavor in these rolls.  I also threw caution to the wind when dividing up the dough.  Instead of the 16 rolls the original recipe yielded, I decided to go a little bigger and make just 12.  I used a muffin tin, brushing each well with a little olive oil, then plopped the little balls of dough into each opening.  After their last rising, they were brushed again with olive oil, and then into the oven.  The wafting aroma of bread baking always makes me swoon.  The wafting aroma of this bread baking literally made me salivate.  My thanks to Patricia for being the talented photographer that she is!  I would hate to have missed this one!

Olive-Rosemary Breads


Basic dough:
1 teaspoon dry active yeast
1 teaspoon sugar
1 cup (240ml) lukewarm whole milk
2 ½ cups (350g) all purpose flour
1 teaspoon salt
1 tablespoon olive oil

1 quantity basic dough
generous 1/2 cup black olives
1-1/2 tablespoons rosemary leaves
all purpose flour, for kneading
olive oil, for brushing

Place the yeast, sugar and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.

Add the flour, salt and oil to the yeast mixture and mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour if the dough becomes too sticky.  Cover with plastic wrap, set aside in a warm place for 1 hour or until doubled in size.

Brush sixteen 1/2 cup (120ml) capacity pans with oil or cooking spray.

Press down the olives with the palm of your hand to remove the stones, then tear the olives into pieces. Knead the olives and rosemary leaves into the dough on a generously floured surface, incorporating extra flour to compensate for the wetness of the olives. Divide into 16 pieces and roll into balls.  Place in prepared pans, cover with a clean tea towel and set aside in a warm place for 45 minutes or until the dough is doubled in size. In the meantime, preheat the oven to 180°C/350°F.  Brush with the oil and bake for 20-25 minutes or until golden.

Makes 16

Patricia's Note:  "These reheat really well."  Good to know!

8 comments:

La Table De Nana said...

OK those must be amazing.I can just imagine..One day!

Cathy said...

I've just put this recipe on my short list too. I love kalamata olives baked into a crusty loaf of bread. Irresistible photos, Lori.

Linda said...

These look fabulous Lori!
Cut and pasted!

Dragana said...

I've been on a bread-making kick as well of late! This one looks too good to pass up. I'm thinking of adding a little grated gruyere to the mix. Too much, you think?

Lori (All That Splatters) said...

Dragana, the rosemary and the olives are rather strongly flavored (but pleasurable, in my mind) components - I'm not sure how the gruyere would interact with them. Maybe a little sprinkled on the top of the rolls wouldn't be too much?? I'm curious to see how you 'roll' with this recipe! ;-D

lindac said...

Looks delis!! will try them for the girls at work,I lost this blog for 3 day am in,thnks,sexy witty (lindac from CC,TX)

Patricia Scarpin said...

you would not imagine how glad I am to know you enjoyed the recipe! Your breads look DIVINE and now I am the one salivating - over the keyboard! :D

Thank you for all the kind words!

xx

Punkie Pie's Place said...

These are absolutely delicious! I made them for my cooking club dinner a few weeks ago and got great reviews. I shared your recipe and blog over on our Taste Tempters blog at http://tastetempters.blogspot.com/2011/01/olive-rosemary-dinner-rolls.html

Thank you for another wonderful bread recipe!

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