FROM THE BLOG: CUCINARE CON AMORE
Savory rolls of olives and hard salami
- Bran flour 300 gr
- All-pur pose flour 300 gr
- Olive oil ¼ Cup
- Fresh yeast
- Sugar 1 teaspoon
- Salt 1 teaspoon
To realise the stuffing
- Olive oil ½ cup
- Pitted olives
- Garlic 2 cloves
- Nduja , Italian hard salami
First, dissolve the yeast in 50 grams of warm water and stir until it's completely melted, then add a teaspoon of sugar and let stand for ten minutes so that the yeast will wake up.
Mix the flour in a bowl, form a fountain and put in the centre the yeast and the oil, mix a bit and finally add the salt.
Proceed to knead until you get a smooth and consistent mixture at this point you can transfer the dough in a bowl, cover and let rise until it has doubled in volume.
Let's cook a little olives in a hot oven so they wilt a bit.
Grease a pan with extra virgin olive oil , if you want you can put a clove of garlic, add our olives into pieces with a sprig of rosemary.
Let cook for a couple minutes and turn off the fire and remove the rosemary and garlic.
Now you can distribute the filling, starting with black olives, over which you can sprinkle oregano and add our nduja pieces.
With the help of a wheel for pizza, cut the strips of dough which will be bend on themselves and then roll each other.
Bake in a preheated oven at 400 °F for 15-20 minutes or until they are golden brown, let cool before serving