April recipes

A full version with recipes can be found at the Slow Travel Berlin website. more...

March recipes

Full version with recipes can be found at Slow Travel Berlin. more...

Recipe in the Guardian

I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...

Black olive and za’atar bread rolls (V)

black olives2

I’m starting to become converted to baking my own bread. These are particularly tasty.


Makes 6 bread rolls

125g white flour

100g wholemeal flour

150ml tepid water

1 tsp dried yeast

1 tbsp olive oil, plus extra for drizzling

1 half tsp fine salt

1 half tsp coarse salt

50g good black olives, stones removed and halved

1 tsp or so of za’atar


Put the flours, fine salt, olives and olive oil in a large bowl. Dissolve the yeast in the water and add to the bowl. Mix thoroughly – either with your hands, or with a spoon until roughly incorporated.


Turn  out onto a floured board and knead well for 5-10 minutes until smooth and pliable. Add more flour, or more water if the dough is respectively too sticky or too stiff.


Put the dough back in the bowl, cover with a cloth and leave to rise in a warm place for around 2 hours until approximately doubled in volume.


Heat the oven to 230°C. Knock back the dough lightly, divide into 6 pieces and roll them into lightly flattened balls. Brush with olive oil and scatter with za’atar. Leave to rise a little for about 30 minutes, then bake in the hot oven for about 10-15 minutes until they sound hollow when tapped on the bottom.


They go well with griddled vegetables.

Recipe rate
( + ) (Average: 4 - Votes: 4)
Rate this Recipe

Post your comment


No one has commented on this page yet.

RSS feed for comments on this page | RSS feed for all comments