Pagnotelle con le olive Nicoise (Nicoise olive rolls)

By • April 2, 2012 • 0 Comments



Author Notes: Delicious and so intensely flavored, it wil be hard to resist just one. Serve it along with a salad, it's all you need. barbara Giacometti

Makes 10

  • 1/2 cup Nicoise olives in oil, pitted and chopped
  • 3 cups unbleached flour plus 1/2 for your board
  • 2 teaspoons active, dry yeast
  • 1 plus 1/2 cup warm water to the touch
  • 1 teaspoon fine sea salt
  1. Makes 10 olive rolls Method: Whether by food processor or by hand, this should take you just a few minutes to prepare and put together. I like to start my bread to rise the night before. The bread has all night to rest and rise. Remember some basic things about bread making: the longer it rises, the more flavorful it will be. It will also be light and airy inside. Be patient, your end result will be perfect. Into a bowl, proof your yeast with 1/2 cup of warm water. If you are using the food processor, just place it in the food processor bowl and pulse. If you are doing this by hand, that is ok. too. All of my breads require almond "No kneading." In a separate bowl, measure you flour, add your salt and mix. Add your additional water to your bowl of your food processor and pulse once. (If you are doing this by hand, mix with your hand until combined. It will be sticky, that is what you want. Do not over mix). .Turn your machine on and begin to add your flour until your bowl is empty. After just about 30 seconds you will begin to see your dough forming a ball. You want it to be sticky to the touch. Turn your bowl over onto your floured counter and bring it together into a sticky ball shape. Do not worry if its sticky. This process is very much like making my "Pane di Nonno" except we are making rolls. Place the ball back in a bowl, covered. Place it in a dark kitchen cabinet, covered with a plate or plastic wrap so the air is trapped inside and the ball of flour doesn't dry out. Leave for up to 12 hours to rise. I left mine overnight. In the meantime pit your black olives and cut them into tiny pieces and place in a covered bowl. Set aside for later. The next morning, remove your bowl from your cabinet and you will notice your flour has risen and is quite sticky. Remove it onto a floured surface and form into a ball. This should take 10 seconds. Be sure to flatten and shape into a ball. Set it into the bowl for one hour. Remove the ball onto a floured surface and pat down. Add your chopped black olives and fold over twice. Let rest 30 minutes.
  2. Divide your ball of flour into two 8 inch logs with a pastry cutter or knife. Form and shape into a log and let rest 30 more minutes covered loosely with plastic wrap. At this point if you have a non stick cupcake pan, sprinkle your cornmeal into 10 of the cupcake forms. You may use a cookie sheet.. Just spread the rolls about 2 inches apart. Divide each log into 5 equal pieces. Form each piece into a ball. Place the balls into the cupcake forms If you do not have a cupcake pan, use a cookie sheet. You do not need fancy equipment. Let them rest another hour in the pan. They will continue to rise. Do not be alarmed if they are slightly uneven. Heat your oven to 450 degrees/ bake Bake them for 45 minutes. You will notice they will keep growing in the oven. It will be hard to resist just one.
  3. Special note: If you do not have a food processor, do not worry. With a wooden spoon or your hands, mix your flour and water until its just come together. It will be sticky and wet. It does not have to be kneaded, just mixed. Cover your bowl and follow the rest of the above steps

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