Recipe: Olive and feta bread rolls

Late on Easter Sunday it was decided to have a family day out with the extended family on Easter Monday and that we should all take a picnic. The only trouble was, we had very little food in our cupboards. I had a quick look in the fridge and noticed we had some feta cheese and some black olives and inspiration hit! So on Easter Sunday evening I decided to make some bread rolls ready for the picnic! They actually didn’t take too long to make at all. I left them to prove overnight in the fridge and then popped them straight in to the oven in morning ready for our picnic.

I love the combination of sharp feta with the olives and so apparently did everybody else as all 8 rolls were eaten up. I was impressed by how easy it was to make these rolls and will definitely be making them again soon. I think they would make a great accompaniment to soup as well as a perfect picnic food.

Ingredients:

  • 350g strong white bread flour
  • 1 tsp sea salt
  • 1 tsp sugar
  • 1 tsp dried oregano
  • 1 tsp fast acting dried yeast
  • 2 tbsp olive oil
  • 30g black olives, roughly chopped
  • 50g feta cheese, diced into small chunks
  • 225ml hand hot water

Method:

  • Put the flour, salt, sugar, yeast and oregano in to a bowl – ensuring the yeast is not touching the salt as this will affect the rise of the bread
  • Mix the olive oil with the water and add to the flour mix. Start by using a wooden spoon to bring the mixture together and once it’s almost combined, use your hand to bring the mix in to a dough. Just use one hand and this keeps the other clean for touching taps and so on!
  • Lightly flour your surface and then begin to knead the your dough until it is soft and smooth. This should take 5 – 10 minutes.
  • Put the dough to one side whilst you prepare the olives and cheese and then carefully add this to the dough mixture ensuring it is evenly distributed. I did this by¬†stretching the dough out and adding about half of the cheese and olives and then folding the dough back in on itself and repeating.
  • Put the dough in a bowl, cover with a damp tea towel and leave in a warm place to rise until it has doubled in size – this should take about 1 hour.
  • Knock all the air out of the dough by kneading it again and then split the mixture in to 8 equal sizes pieces. Using your hands, roll each piece into a ball and place on a baking tray lined with baking paper. Place them well apart so they aren’t touching each other.
  • Place the baking tray into a slightly inflated plastic bag so that the bag isn’t touching the rolls and leave to prove again for approximately 45 minutes -until they have doubled in size. Alternatively leave in the fridge overnight ready to bake first thing in the morning.
  • Once ready to bake, preheat your oven to 200C and sprinkle the tops of each roll with a little flour. Bake for 12-15 minutes until golden brown on top. Once removed from the oven, put the rolls on a wire rack to cool completely.

Enjoy!

The dancing baker x

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