These swirls of bread dough are stuffed with a black tapenade paste that is then topped with green olives.
Tasty eaten on their own but are also delicious with soup, stews and with your favourite cheese.
Preparation time: 25 minutes plus rising 1 hour 20 minutes
Cooking Time: 20 minutes
Makes: Approximately 30
Ingredients:
7g sachet easy-blend dried yeast
100ml warm water
~
500g strong white flour, plus extra for rolling
1 teaspoon salt
1 tablespoon extra-virgin olive oil
200ml warm water
Filling
Small bunch of basil – leaves only
2 tablespoons extra virgin olive oil
170g pitted black olives
1 garlic clove, crushed
~
50g pitted green olives
1 tablespoon extra 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, 1 tablespoon 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. Put the dough back in 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 olive oil, black olives and garlic in a food processor and whizz to a rough paste.
Preheat the oven to 220C/200C fan/gas 7.
Line a shallow baking tray with non-stick paper.
Knock back the dough by pushing out the air. Divide the dough in half.
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 the whole green olives over the top.
Roll up the dough like a Swiss roll, with the long side nearest to you.
Cut the dough into slices, then carefully lift each one into the tin placing each on their side. 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.
