Our Daily Bread - Semola Olive Rolls

Sweet from semola, tender and fluffy but substantial with good olive flavor.

Our Daily Bread - Semola Olive Rolls

Makes 12

These rolls are the final installation of the second Our Daily Bread Series. They were inspired by a Christmas calzone my friends’ family makes. I only had them once and I don’t quite remember everything about them except the intense saltiness of the cured black olives and fatty salami though it could have been prosciutto with just a little cheese. It was a flavor combination I’d never had before and wanted to bring some of that into a bread to accompany pasta. After researching what I wanted, I landed on adapting a traditional puccia recipe combined with my memories of the fresh semola Italian bread my parents would buy from the Italian market. The result is something unique and not typical in America unless you have been lucky enough to enjoy fresh Italian bread made from semola. The olives are rich (and salty if you can find good cured olives), the semola is sweet and the yogurt, not at all traditional adds a slight tang to balance everything.

To reheat/refresh buns before serving if desired, spritz with water and heat in a toaster over or hot oven for a few minutes to crisp the exterior for contrast of crusty outside and fluffy centers however, the crust will soften as it cools.

“Recipe Tips:

*1. ”

Ingredients

Liquids 1

150ml (0.75 c) water

28g (2 T) butter

20ml (4 t) olive oil

20g (4 t) granulated sugar

10g (2.5 t) kosher salt 

Liquids 2

100ml (0.50 c) water

60g (3 T) Greek yogurt 

Dry Ingredients

405g (2.25 c) semola

106g (0.75 c + 1 T) bread flour

6g (1.5 t) instant yeast

30ml (2 T) water – as needed

100g (about 0.50 c) black olives, pits removed and flesh quartered

Method

Day 1

1.      A medium pot, heat “Liquids 1” over medium high until the butter is just melted.

• Add “Liquids 2” and mix to combine.

• Cool completely.

2.      In a large mixing bowl combine the semola and flour mixing well.

• Dissolve the yeast into the cooled liquid ingredients.

• Pour into the flour and mix into a soft but not sticky dough adding the remaining water as necessary.

• Turn the dough onto a clean work surface and knead for 5 minutes.

• Knead in the olives for 5 minutes longer.

Some of the olives will come out while kneading. Add back to the dough and continue to knead.

• Return the dough to the mixing bowl.

• Cover and ferment for 30 minutes.

• Fold.

To fold: wet your dominant hand and loosen the dough from the bowl flipping the ball of dough over. Press out the dough to even out its thickness. Grab a grip of dough across from you, lift and stretch the dough out a few inches (or until you feel tension, you do not want the dough to tear) then fold it over the center. Turn the bowl 90 degrees and repeat this process, wetting your hand as necessary to prevent sticking, until you reach the point where you began. The dough should have formed a ball at this point. Flip the ball again, placing the “seams” of the dough on the bottom and tuck the dough together to make a ball.

Do not add flour during the folding.

• Cover and ferment 30 minutes longer.

• Fold.

• Cover and refrigerate overnight, 12 – 18 hours.

Day 2

3.      Line a rimmed baking sheet or 23 x 23cm (9 x 9 in) brownie pan with parchment paper. Set aside.

Rolls baked on a baking sheet will be crustier while those baked in a brownie pan will be softer.

4.      Lightly flour a work surface and turn the dough out onto it.

• Divide the dough into 12 equal portions.

• Working with 2 portions of dough at a time round into a smooth ball, pushing in any olives that are exposed on the surface.

• Place onto the prepared pan with at least 4cm (1.5 in) between each bun.

• Cover loosely and proof until the dough has nearly doubled 1 – 2 hours.

If your room is cooler, it may take longer while if warmer it may take less time.

Be sure to proof well or the buns will be squat in size and less fluffy though still delicious.

5.      Preheat oven to 220 C / 00 F.

• Bake buns for 17 minutes.

Fully cooked buns will register 94 C / 200 F on an instant read thermometer.

• Remove to a cooling rack and cool completely.

6.      Serve.