Well yes, while everyone is dedicating themselves to typical sweets and preparations based on pumpkin to satisfy the holiday market like Halloween, I prefer to go a bit against the grain, posting my special spelt rolls with olives and fresh rosemary, because I admit it, baked goods have completely won my heart! And although I unfortunately cannot make them with fresh sourdough, I can certainly state that I have found an excellent compromise with dried sourdough! However, never limit providence, who knows, maybe one day someone will gift it to me and I can then experiment with the difference in terms of processing, texture, and I imagine also taste! I know, there’s room for improvement, but I really like them, I’m really satisfied, including my husband who ate 3 in a row, like that, without even stuffing them. Yes, because these little buns are really delicious and perfect to offer at the table during meals or for an informal aperitif with friends. You will impress (and I add conquer) your guests! They have only one contraindication, I warn you: they finish quickly!!!

Difficulty: Medium
Cost: Very cheap
Rest time: 4 Hours
Preparation time: 15 Minutes
Portions: 8 Pieces
Cooking methods: Electric oven
Cuisine: Italian

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!

12.35 oz all-purpose flour
5.3 oz whole spelt flour
0.7 oz dried sourdough
1.4 cups water (warm)
2 tsp butter
2.5 oz black olives
1 sprig rosemary
1 tsp sugar
0.25 oz salt

Dough Preparation

In a large bowl, combine the two flours, sugar, cold butter cut into pieces, salt, and create a well in the center. Add the dried sourdough and slowly pour in the slightly warm water (fig. 1).
Start mixing first with the help of a wooden spoon (fig. 2)
Then proceed with your hands. When the dough is almost ready, incorporate the olives cut into pieces (fig. 3).
Place your dough on a lightly floured work surface and continue to knead it vigorously with your hands until you obtain a smooth and elastic dough ball (fig. 4).
Place it in a previously floured bowl and cover with a clean cloth. Put the dough ball inside the oven with the light on and let it rise for 2 hours. After this time, the dough will have doubled in volume, so work it again on the work surface, trying to slap it vigorously 2-3 times. Then cut out 8 portions, forming rectangles with the help of a spatula (fig. 5).
Place the rolls on a baking tray lined with parchment paper and let them rest covered for another 2 hours (fig. 6).
Make diagonal cuts on the surface of the rolls (fig. 7).
You can also flavor them with fresh rosemary, trying to press the needles in slightly so they stick, or for convenience add them to the dough along with the olives (fig. 7).
Preheat the oven to 428°F and place a small pot of water inside. Lower the temperature to 392°F and bake your rolls for about 20 minutes. Then check them, lower the temperature again to 356°F and bake for another 5 minutes. Remove from oven and let cool completely (fig. 8).
Serve slightly warm and store for 2/3 days in a bread bag. And voilà… the spelt rolls with olives and rosemary are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!