Olive – Rosemary – Knots
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 525 g flour
- 21 g yeast, (fresh)
- 2 teaspoons salt
- 355 ml water, (lukewarm)
- 2 tablespoon olive oil,
For the filling:
- 70 g olives, black, pitted
- 2 tablespoon rosemary, fresh or dried
- 1 tablespoon olive oil
- 0.5 teaspoon ½ pepper, black, ground
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and make a well in the middle. Put the yeast in a bowl, add a pinch of sugar and mix with some of the warm water. Pour into the well and stir something into the flour with your finger. Add the salt, remaining water and olive oil and process into a yeast dough. It should be a soft, elastic dough. Depending on the type of flour, you may still need a little flour, for me the information fits exactly.
- The dough is then placed on a lightly floured work surface and kneaded for about 5-8 minutes. Put it back in the bowl and let it rise covered for about 1 hour in a warm place. It should then have doubled in volume.
- Then you put it back on the lightly floured work surface. Flour it lightly on top and press / shape it with your hand into a 25 × 25 square. You then put this on a lightly floured cutting board, cover the dough and put it in the refrigerator for 1 hour.
- In the meantime, the filling is straightened out. To do this, you cut the olives in halves, these two again in halves and then into quarters. Put them in a small bowl and mix them with the rosemary needles, olive oil and pepper.
- A baking sheet is lined with parchment paper.
- When the dough is ready, take it out of the refrigerator and leave it on the cutting board. Now put the filling on half of the dough, leaving a little edge at the bottom. Then you fold the other half over the filling. But without pulling or stretching the dough and pressing it down a little.
- I now take the pizza roller and use it to cut the dough into 12 equal-sized strips 2cm wide. Now shape each individual strip into a knot and place it on the prepared baking sheet. Leave a distance of at least 5cm. When forming the knots, some olive quarters can fall out, these are then simply put back in between on the sheet. When all the knots are done, cover the baking sheet and let them rise for another three quarters of an hour in a warm place. They should have doubled their volume.
- In the meantime, preheat the oven to 200 degrees. When the knots are ready, bake them for about 25-30 minutes. They should be golden-brown in color, not too dark. Remove and let cool on a wire rack.
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