Olive and rosemary rolls

by Ed Halmagyi


  • 500g bread flour*
  • ¾ sachet (5½g) dried yeast
  • 300ml water
  • 50g rye flour
  • 10g (2 tsp) fine salt
  • ½ cup pitted green olives, chopped
  • ½ cup pitted black olives, chopped
  • 6 sprigs rosemary leaves
  • ¼ cup extra virgin olive oil


1 Preheat oven to 240°C. Combine 150g bread flour with half the yeast and 150ml water in the bowl of an electric mixer and beat with the dough hook on medium speed for 5 minutes, until smooth and slightly elastic. Cover with cling film and set aside to proof for 3 hours, until it has risen and collapsed.
2 Add the remaining bread flour, yeast and water, rye flour and salt and mix on slow speed for 10 minutes until a smooth dough forms.
3 Combine the olives, rosemary and half the olive oil, then knead into the dough. Set aside to proof for 1 hour.
4 Divide in 24 even pieces and roll into pistolet shapes. Cover and set aside to proof for 30 minutes, then bake for 15 minutes, until deep golden. Brush immediately with the remaining olive oil.

Bread flour is also sold as bakers’ flour and contains a higher level of protein. This is what enables the dough to become elastic and trap gas so that the bread can rise.

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