Olive Buns

Instructions

1. 1

   Combine warm water and instant yeast in a large mixing bowl. Let sit for 5 minutes until the mixture becomes frothy and the yeast activates.

   Tip: The water should be warm to the touch but not hot, around 37-40°C, to activate the yeast properly.

2. 2

   Add flour and salt to the yeast mixture, then knead by hand or with an electric mixer for 8 minutes until a smooth, elastic dough forms.

   Tip: If the dough is too sticky, dust with a little extra flour as you knead.

3. 3

   Mix in olive oil, olives, sun-dried tomatoes, rosemary, garlic, and black pepper until evenly distributed throughout the dough.

   Tip: Fold the ingredients gently to avoid crushing the olives too much.

4. 4

   Shape the dough into 8 equal portions and roll each into a smooth ball. Place them on a lined baking tray, spacing them about 5 cm apart.

   Tip: Lightly oil your hands to prevent sticking when shaping.

5. 5

   Cover the buns with a clean damp kitchen towel and leave to rise in a warm place for 45-60 minutes until they've nearly doubled in size.

   Tip: A proof box or warm oven (turned off) works well for rising dough.

6. 6

   Preheat your oven to 200°C. Brush the tops of the risen buns lightly with olive oil and sprinkle with additional rosemary if desired.

7. 7

   Bake for 20-25 minutes until the buns are golden brown and sound hollow when tapped on the bottom.

   Tip: If the tops brown too quickly, lightly tent with foil for the final 5 minutes.

8. 8

   Transfer the buns to a wire rack to cool slightly before serving warm or at room temperature.

   Tip: These buns are best enjoyed fresh but can be wrapped and reheated the next day.