Olive Buns
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
My go to recipe for these olive buns came about when I wanted something special but didn't have hours to spend in the kitchen. These beauties come together in under an hour, making them perfect for a weeknight dinner or weekend brunch. The kalamata olives aren't just delicious, they're packed with antioxidants that are genuinely good for you. I love how the sun dried tomatoes and fresh rosemary create this Mediterranean vibe that makes your kitchen smell absolutely incredible. Best of all, they're incredibly budget friendly since you probably have most of these ingredients already. Once you try them warm from the oven, you'll understand why they've become a permanent fixture in my baking rotation.
Ella x
Ingredients
- 250 mlwarm water
- 7 ginstant yeast
- 400 gplain flour
- 8 gsalt
- 30 mlolive oil
- 150 gpitted kalamata olives(halved)
- 50 gsun-dried tomatoes(chopped)
- 10 gfresh rosemary(finely chopped)
- 3garlic cloves(minced)
- 2 gblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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