Friday, September 17, 2010

Olive and rosemary breads

Olive and rosemary breads / Pãezinhos de azeitona e alecrim

Joao and I are absolutely crazy for olives – that is why it is difficult for me to make a recipe that calls for them: we eat the whole jar beforehand. :D

The first time I made this recipe I used sage instead of rosemary, but after the breads were baked there was hardly any flavor left from the herb. Rosemary works beautifully here and even though it is a mighty herb it doesn’t overpower the olive flavor.

I highly recommend these still warm from the oven – and they reheat really well, too.

Olive and rosemary breads
from Donna Hay magazine

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 ½ cup black olives
1 ½ 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 – I used my Kitchen Aid to knead the dough.
Cover with plastic wrap, set aside in a warm place for 1 hour or until doubled in size.

Brush sixteen ½ 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

17 comments:

Anna said...

These look and sound fantastic! I love homemade bread and olives.

Torviewtoronto said...

lovely bread

Satya said...

yum yum looks wonderful ...love the flavoe of oilves in the cute cups

Satya
http://www.superyummyrecipes.com

Patty said...

I adore rosemary - nice buns Patricia!

Lick My said...

These remind me of something I used to have on vacation growing up. How hard would it be to substitute artichoke hearts for the olives?

www.lickmyspoon.com

Phuoc'n Delicious said...

HI Patricia!

Oh I'm the same, I love olives too and this combo is absolutely amazing! I love warm bread straight out of the oven and the fact that this has olives in it makes it even more awesome :D

Joanne said...

I can barely keep olives in the house either! They're right up there with PB for dangerous things to have around. I love the sound of these though! Delicious.

Xiaolu @ 6 Bittersweets said...

I love that these are individual breads and the flavors sound just delicious.

Cam said...

Greetings!
found your blog while searching the internet to see if Kielbasa and calabresa were the same thing. I'm glad I did! Your recipes are beautiful and look really good!
We're US expats living in Porto Alegre.
Welcome to my feed reader!
cam

Pam said...

Perfect timing. My rosemary needs a little trimming.

Patricia Scarpin said...

Anna, thank you! I've been baking a lot of bread lately, and it feels great!

Torview..., thank you!

Satya, thank you!

Pattty, thank you, sweetie!
xx

Steph, tks for stopping by! I think it would work out fine - but haven't tried myself.

Phuoc, tks for stopping by! Warm bread is really hard to resist, I think... ;)

Joanne, thank you for stopping by! Oh, PB - I don't even buy it often, you know. ;D

Xiaolu, thank you, sweetie!
xx

Cam, thank you for stopping by! And welcome to Brazil! :D

Pam, my rosemary little vase died. :(
I have got to get another one soon!

Lisa said...

What beautiful little rolls. They're just the thing to make any dinner table look special.

bakinginlisbon said...

Hi Patricia,

I'm totally try this one, olive and rosemary are two this I adore!

Thanks!

Patricia Scarpin said...

Lisa, thank you!

Baking in Lisbon, thank you for stopping by! I hope you like the recipe!

eatme_delicious said...

Wow these are really gorgeous little rolls!

Tiffany said...

Yum! I am in the mood to make some bread today, I just found the perfect recipe, I love rosemary! Thank you for sharing!

Patricia Scarpin said...

Ashley, thank you, sweetie!

Tiffany, thank you for stopping by! I hope you like the recipe!

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