Buns with olives and pork jowl are incredibly soft and flavorful. These soft and fragrant bites transform any meal, whether enjoyed on their own as a snack or used to accompany a flavorful main dish.
Forget the usual plain buns: the combination of the saltiness of the olives and the deliciousness of the pork jowl creates a pairing that captivates the palate and wins everyone over. They are so good that, once served at the table, they disappear in an instant!
If you love “getting your hands dirty” and want to impress with a rustic and tasty bake, you’re in the right place. Let’s start creating.
Happy cooking from Giusi!

Ingredients For the buns with olives and pork jowl

2 cups semolina flour
1 1/4 cups all-purpose flour
6 g fresh yeast (or 3 dry)
1 cup warm water
2 tbsps extra virgin olive oil
1 tsp salt
5.3 oz pork jowl (in small pieces)
3.5 oz olives

Steps For the buns with olives and pork jowl

The preparation of these buns with olives and pork jowl is versatile: I used the mixer to achieve an optimal result without effort, but if you prefer, you can knead by hand following the same procedure.
In a bowl, immediately mix the two flours with the yeast and start adding the water gradually, a little at a time. Once the water is completely absorbed, add the oil and, lastly, the salt. Work the dough energetically until it reaches the perfect elasticity, a crucial point that will make it smooth and elastic.
Then transfer it to your work surface, stretch it into a rectangle to lay the pork jowl and olives on it, roll it up and knead for a few more minutes to incorporate the filling well.
Once ready, place it inside a well-oiled bowl, cover with plastic wrap and allow the leavening to proceed in a warm place for 3 hours, or until it doubles in volume.
After the 3 hours of the first leavening and once the dough has doubled in volume, carefully turn it over onto a work surface dusted with semolina (which will help prevent sticking and give a rustic touch).
Create a loaf and, using a scraper or a knife, cut pieces of dough weighing about 110 grams each.
Take each piece and proceed with shaping:
Fold the dough onto itself, bringing the tips toward the center from all four sides, as if you were closing a pouch.
Flip the dough over and, with the palm of your hand, give it a round shape (the pirouetting).
As they are ready, place your buns on a baking sheet lined with parchment paper, leaving space between each one. Cover with a cloth and let them rest for the second leavening for about another hour, or until they have visibly puffed up.
At this point, your buns have completed the second leavening and are ready for the oven.
Preheat the static oven to 392 degrees F and bake the buns for about 25 minutes. The cooking time may vary slightly depending on your oven: the buns will be ready when their surface is a beautiful intense golden color.
Once baked, let them cool completely on a rack. Your Buns with olives and pork jowl are now ready to be enjoyed! The scent of toasted pork jowl and the softness of the dough make them irresistible.

Thank you for baking with me. See you in the next recipe!
Giusi.