Mediterranean spiced rolls

Ingredients for 1 servings:

• 175 ml water
• 350 g flour, type 405
• 20 g yeast
• 10 g olive oil
• 10 g sugar
• 10 g salt
• 50 g dried tomatoes
• 20 g arugula
• 30 g olives, black, pitted
• 1 chili pepper(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

Savory pastries – ideal for Italian starters or as a side dish on the buffet, for 16 pieces

Remove the seeds from the chili pepper. Finely slice the sun-dried tomatoes, arugula, and chili, and quarter the olives. Put the flour into a bowl and make a well. Crumble the yeast into the well and mix it with the warm water and a little flour to form a pre-dough. Let it rise for about 15 minutes. Then add the oil, sugar, salt, and all the other spices and knead all the ingredients into an elastic dough. Let the dough rise in a warm place for another 20 minutes. Knead the dough briefly, divide it into 16 equal portions, form round rolls, and cover with a tea towel. Let it rise for another 15 minutes. Preheat the oven to 180°C fan/convection oven and bake the rolls for about 15 minutes, until they are golden brown. Tip: You can also shape the dough into a loaf and then slice it. This dough works particularly well on a pizza stone.