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Black Olive, Feta, & Semolina Dinner Rolls

Prep Time25 minsCook Time25 minsTotal Time50 mins

Ingredients:
 2 tsp (7g) dried yeast
 2 tsp caster sugar
 1¼ cup (310ml) lukewarm water
 2½ cups (375g) bread flour
 ½ cup (85g) semolina
 1 tsp (5g) fine sea salt
 1⁄3 cup (80ml) extra virgin olive oil
 2⁄3 cup (110g) pitted black olives, coarsely chopped
 100g feta cheese, coarsely crumbled
 2 tbsp semolina, extra
Method:
1

In a medium jug, combine yeast, sugar, and water; stir well and stand for 10 minutes or until foamy. In a medium mixing bowl of an electric mixer fitted with the hook attachment, combine flour, semolina, and salt.

2

Turn the mixer on medium-low speed and add the oil and yeast mixture. Mix on medium speed for approximately 8 minutes or until the dough becomes smooth and elastic.

3

Meanwhile, set the combi-steam oven on steam at 40°C. Transfer dough to a lightly greased bowl and place in the oven to proof for 40 minutes or until doubled in size.

4

Line a baking tray with baking paper or sprinkle with semolina. Turn dough onto a lightly floured surface and spread slightly using fingertips; sprinkle with olives and feta. Roll the dough to enclose the ingredients, then divide the dough into 8 equal portions. Roll each portion into a ball; place onto the prepared pan, in a circle, touching one another.

5

Place the tray into the steam oven to proof for 40 minutes or until doubled in size. Remove from the oven. Set oven to 200°C in combination steam mode and bake rolls for 25 minutes. Serve with butter or extra virgin oil.

Recipe Notes:
6

Semi-dried tomatoes or sautéed diced pancetta can be substituted for black olives.

7

Polenta can be substituted for semolina.