Black Garlic is a favourite ingredient for adding an intriguing umami flavour to all kinds of food from mayonnaise to beer. As Yotam Ottolenghi says, "the balsamic-liquorice flavour and squidgy texture of the cloves makes them easy to slice or blitz, and an even easier way to add a tonne of flavour" . These attractive bread rolls deliver layers of flavour in every mouthful, thanks to our pre-peeled black garlic cloves, feta cheese and black olive tapenade. They make a tasty savoury alternative to Hot Cross Buns, if you fancy indulging in some home-baking during the Easter break, but are equally delicious at any time of year, served with soup, salad, or as part of a buffet spread.

Ingredients

makes 12 bread rolls

• 450g strong white bread flour
• 7g fast-action dried yeast
• 1 teaspoon caster sugar
• 275-300ml warm water
• 2 tablespoons olive oil
• 150g black olive tapenade (or make your own with a jar of black olives, capers and anchovies)
• Tub of Black Garlic Ready To Eat Cloves - cloves thinly sliced.
• 3 tablespoons of dried thyme
• 200g feta cheese
• Black pepper
• Sea-salt

Method

1. Weigh the flour into a large mixing bowl (or bread machine if you have one). Add the yeast and sugar, and mix together before seasoning well with a pinch of sea salt and some black pepper.
2. Pour 275ml of the warm water into the centre of the flour mix, followed by the olive oil, then combine with a fork (or your machine's dough hook). If it is too dry, add the additional water, then use your hands to bring the dough together.
3. Knead the dough, then let it stand for ten minutes. Knead again, and leave for a further ten minutes, before covering with a tea towel and leaving to rise in a warm place for an hour or so.
4. Once the dough has doubled in size, knock it back and transfer to a floured work surface. Using a rolling pin, roll the dough out to a rectangle, around 30cm x 40cm.
5. Spread the olive tapenade over the surface of the dough, then scatter with the sliced black garlic cloves. Crumble the feta over and sprinkle with dried thyme.
6. Carefully roll the dough over (like making a Swiss roll or roulade), so that you have a 40cm long roll. Slice with a sharp knife, and lay twelve slices onto a lined baking tray, with enough space between each slice to allow them to expand. Cover and leave to prove for 45 minutes. Meanwhile, pre-heat the oven to 200°C
7. Bake for 35 minutes, or until golden. Transfer to a wire rack to cool.
8. Delicious served alongside our Green Garlic Guacamole dip.