INGREDIENTS
2 Teaspoons Rapid Rise yeast
2 Teaspoons Caster Sugar
1 Cup of lukewarm milk
1 Egg
1 Teaspoon Salt
375 Gr. 00 type flour – You can also use All-purpose flour
For the filling; 50 Gr. Black olive tapenade
INSTRUCTIONS
Cover a baking tray with parchment paper.
In the bowl of stand mixer with a hook attachment, pour the lukewarm milk, sugar, yeast and mix well. Let it rest for 5 minutes.
Add the flour and the salt and knead at medium speed for 8-10 minutes.
Gather the dough and turn it into a ball. Place it back in the bowl, cover with a tea towel or plastic film and let it rest for an hour, until it doubles in size.
Deflate the dough and roll into a 30 X 50 cm rectangle. Using an offset spatula or a knife, spread the olive mixture in a fine layer.
Roll the dough lengthwise tightly. Cut in 2cm thick pieces. Place the pieces on the baking tray, cover them a tea towel and let them rest for 30 minutes.
During that time, preheat your oven at 180 Celsius and bake the little jewels for 15-18 minutes.
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