These swirls of bread dough are stuffed with a black tapenade paste that is then topped with green olives. Tasty on their own but also delicious with soup, stews and with your favourite cheese.
Makes: approximately 30
Preparation: 25 minutes plus rising 1 hour 20 minutes
Cooking: 20 minutes
INGREDIENTS
7g sachet easy-blend dried yeast
500g strong white flour, plus extra for rolling
1 tsp salt
1 tbsp extra-virgin olive oil
For the filling:
Small bunch of basil – leaves only
2 tbsp extra virgin olive oil
170g pitted black olives
1 garlic clove, crushed
50g pitted green olives
1 tbsp extra virgin olive oil - for glazing
METHOD
● Mix 100ml warm water with the yeast. Leave for 5 minutes or until you can see bubbles start to form at the surface of the mixture.
● In a large bowl, mix the flour, salt, yeast mixture, a tablespoon of olive oil and 200ml warm water, to make a soft dough.
● Knead with the dough hook in a food processor or mixer for 5 mins.
● Return the dough to the cleaned out mixing bowl, then cover the bowl with oiled cling film.
● Leave to rise for about an hour in a warm place or until doubled in size.
● Meanwhile, make the filling. Place the basil, 2 tablespoons of olive oil, black olives and garlic in a food processor and whizz to a rough paste.
● Preheat the oven to 220°C (200°C fan).
● Line a shallow baking tray with non-stick paper.
● Knock back the dough by pushing out the air. Divide the dough in half and lightly dust the work surface with flour.
● Using a rolling pin, shape the dough into a rectangle roughly 40cm x 15 cm. Spread the olive paste all over and sprinkle with the whole green olives.
● Roll up the dough like a Swiss roll along the long side.
● Cut the dough into slices, then carefully place each one into the tin on their sides. Lightly brush all over with the remaining olive oil.
● Leave to rise for 20 minutes or until slightly puffed up.
● Cook for 20 minutes until golden, then leave to cool on a rack.
jewishcookery.com
