Dough Proving, Bread Making
The tapenade can be replaced with any kind of preserved vegetable.
Sun dried tomatoes, feta cheese, chopped artichokes or finely chopped Mushroom, duxelle also work well.
500g semolina flour
7g dried yeast
75g pitted green olives, roughly chopped
100g olive tapenade
Extra semolina flour for dusting
12-hole muffin tin
Preheat the oven using the Dough Proving function.
Using an electric mixer fitted with a dough hook, mix the semolina flour, salt, yeast and water on the lowest speed for 10-15 minutes until dough is smooth but not sticky.
Add the roughly chopped, pitted green olives, a further handful of semolina flour and knead for 1-2 minutes or until the olives are incorporated fully.
Turn out into a lightly oiled bowl and place into the preheated oven for 15 minutes until the dough rises an extra 25% in volume.
Knock the dough back and roll out into a 1-inch thick rectangle, roughly 15cm in length. Take care with this step as the thickness of the dough will influence the end result.
Slide onto a well-floured board and cool in the refrigerator for an hour.
Remove from the fridge and spread the olive tapenade over the top of the rolled-out dough. Cut into strips ¾ the height of the muffin tin then roll each strip into a pinwheel that fits loosely into each recess.
Return to the oven on the Dough Proving function for a further 20 minutes or until the rolls double in volume. When proving is complete, remove from the oven. Set the oven to 185°C on the Bread Baking function.
When the set temperature has been reached, return the muffin tray to the oven and cook for 35 minutes.
Remove from the oven and cool on a wire rack until ready to serve.
Serve warm with avocado, or sliced to accompany a platter of dips.