Rustic Olive Rolls - from Matthews Cotswold Flour

Rustic Olive Rolls - from Matthews Cotswold Flour


Rustic Olive Rolls: 


500g Matthews Cotswold Pizza Flour

10g salt

7g dried yeast 

80g olives (green or black, pitted and roughly chopped)

335g water

Matthews Cotswold flour development baker Sophie has shared this recipe for Rustic Olive Rolls with us using the Matthews Cotswold Pizza Flour.

"The Matthews Cotswold Pizza Flour is a much more versatile flour than you might realise – it’s obviously great for making delicious pizza bases, but it can also be used for a multitude of other recipes. As a baker, it’s one of my favourite flours to use. Our Matthews Cotswold Pizza Flour is super-finely milled which makes it perfect for stretching and it also contains a special ingredient – our pizza improver. This improver helps you to stretch the dough without tearing, but it also contains a kind of vitamin C which helps you to get those big air pockets! 

This improver means that as well as amazing pizza bases, our Matthews Cotswold Pizza Flour can also be used to make fantastic focaccias, ciabattas, or rustic loaves. One of my favourite recipes to make with this flour is my rustic olive rolls – these are so easy to make and they pack a flavour punch!"


Makes about 10 Rustic Olive Rolls.


1. Mix all ingredients except the olives on a slow speed in a mixer for 2 minutes, then on a fast speed for 8-10 minutes or until the dough is shiny and smooth - or knead by hand, also until smooth and elastic. Add the olives and mix again on a slow speed until they are well combined (or knead a little).

2. Transfer the dough to an oiled container, and leave at room temperature. Every 30 minutes complete 3 stretch and folds (stretch your dough gently and fold it under itself). Do this for 2 hours. 

3. Preheat your oven as hot as it will go with either a baking tray in it, or ideally a pizza stone. While the oven is preheating, gently tip your dough out onto a well floured counter and sprinkle the top liberally with more flour. 

4. Use a metal dough cutter to make single cuts in the dough to create small, irregular shaped rolls. Use the scraper to gently transfer the rolls a few at a time onto your preheated tray or stone and bake for 12-15 minutes, or until golden brown. For the extra bit of rise don't forget to give the oven a spray of water just before closing for the bake.

5. Break open and enjoy! 

This dough could also be used for a focaccia, or you could cut it thinner for chunky breadsticks. Add herbs of your choice or even chunks of cheese! 


Once you have mastered this dough, it can be used for plenty of recipes! 



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