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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Bake for 35 minutes, or until golden. Transfer to a wire rack to cool.
- Delicious served alongside our Green Garlic Guacamole dip.
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