RUSTIC SARDINIAN OLIVE ROLLS, grandma’s recipe, soft and delicious, ideal as an appetizer, perfect for parties, simple and quick to make.
The rustic olive rolls, a typical Sardinian delicacy passed down from generation to generation, carry with them the authentic essence of Sardinian cuisine. This recipe, faithfully passed down from my grandmother, embodies the perfection of rustic and genuine flavors that make each bite a culinary journey into the heart of the island.
The distinctive ingredient of these rolls is the presence of olives, black or green, which give the bread an intense and unmistakable flavor. Grandma’s recipe, passed down from generations to my mom, preserves the culinary tradition of Sardinia, offering an authentic and satisfying experience.
The simplicity of the preparation is an integral part of this recipe. The basic ingredients, combined with grandma’s mastery in measuring and blending the elements, allow for rolls with an enveloping aroma and irresistible texture.
My grandma made them with semolina flour and a few grams less yeast, while my mom usually makes them as an appetizer with leftovers from the escarole pizza dough, and they are really delicious.
Imagine a table set with rustic olive rolls, perhaps alongside a selection of local cheeses and a glass of Cannonau. The presentation, simple and welcoming, transports anyone to enjoy the delights of a traditional family kitchen.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 g fresh brewer's yeast
- 1/3 cup water
- Half teaspoon salt
- 1 tablespoon extra virgin olive oil
- 20 black olives
- 1 1/4 cups semolina flour (or all-purpose)
Steps
Pour the flour into a bowl with the salt, make a well in the center, and place the yeast with the water, dissolve it, and knead a little.
Add the oil and start working the dough.
Pit the olives and add them to the dough, knead again, make a ball that is a bit sticky, and let it rest on the floured surface covered by the bowl for 2 hours.
After the time has passed, take the dough and divide it into 3 pieces, then give each piece a fold, i.e., form a rectangle, bring the short side towards the center, and cover with the other short side.
Place the rolls on oiled parchment paper, also oil the rolls, and let them rest for 20 minutes.
Preheat the oven to 390°F, bake and cook the bread for about minutes, if necessary, extend another 5 minutes.
Bon appetit.
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Rustic Sardinian Olive Rolls
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FAQ (Questions and Answers) Rustic Sardinian Olive RollsCan I use different olives for this recipe?
Can I use different olives for this recipe?
Absolutely! You can experiment with different varieties of olives to customize the flavor of the rustic rolls. Black, green, or mixed olives will add a unique note to the preparation.
Can I freeze rustic olive rolls to keep them longer?
Yes, you can freeze rustic rolls. Make sure to let them cool completely before wrapping them in plastic wrap and placing them in an airtight container. Defrost and reheat before serving.
Does grandma’s recipe require long rising times?
Sardinian tradition often requires longer rising times to ensure the softness of the bread. Follow the times indicated in the recipe carefully to achieve the best result.
Can I replace the brewer’s yeast with sourdough?
Yes, you can replace the brewer’s yeast with sourdough following the proportions. This will bring a more complex flavor to the bread, in line with tradition.
What are the recommended toppings for serving rustic olive rolls?
You can serve the rustic rolls with extra virgin olive oil, Sardinian cheeses such as pecorino or ricotta, and perhaps typical Sardinian cold cuts. These toppings will further enhance the authentic taste of the rolls.
