Olive – Rosemary – Knots

Ingredients for 1 servings:

• 525 g flour
• 21 g yeast (fresh)
• 2 tsp salt
• 355 ml water (lukewarm)
• 2 tbsp olive oil,
• 70 g olives, black, pitted
• 2 tbsp rosemary, fresh or dried
• 1 tbsp olive oil
• ½ tsp black pepper, ground

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

fine rolls

Put the flour in a bowl and make a well in the center. Put the yeast in a small bowl, add a pinch of sugar and mix with a little of the warm water. Put it in the well and stir it into the flour with your finger. Add the salt, remaining water and olive oil and work into a yeast dough. It should be a soft, elastic dough. Depending on the type of flour you may need a little more flour, but mine are just right. Then put the dough on a lightly floured work surface and knead it for about 5-8 minutes. Place it back in the bowl and let it rise, covered, in a warm place for about 1 hour. It should then have doubled in size. Then place it back on the lightly floured work surface. Lightly flour the top and press/shape it with your hands into a 25×25 rectangle. Place this on a lightly floured cutting board, cover the dough and refrigerate for 1 hour. In the meantime, prepare the filling. To do this, cut the olives in half, then cut these two in half again, and then into quarters. Place them in a small bowl and mix them with the rosemary sprigs, olive oil, and pepper. Line a baking sheet with parchment paper. When the dough is ready, take it out of the fridge and leave it on the cutting board. Now pour the filling onto one half of the dough, leaving a small edge at the bottom. Then fold the other half over the filling. Without pulling or stretching the dough, press it down lightly. Now I take the pizza cutter and use it to cut the dough into 12 equal strips, each 2 cm wide. Now shape each strip into a knot and place it on the prepared baking sheet, leaving a gap of at least 5 cm between them. When forming the knots, some olive quarters may fall out; simply tuck them back in between the knots on the baking sheet. Once all the knots are ready, cover the baking sheet and let them rise in a warm place for another 45 minutes. They should have doubled in size. In the meantime, preheat the oven to 200°C. Once the knots are ready, bake them for about 25-30 minutes. They should be golden brown; don’t let them get too dark. Remove from the oven and let them cool completely on a wire rack.