When my cousins Dilys and Brian came over for dinner a couple of months ago, they brought with them a bottle of Wollombi Roasted Garlic Olive Oil.
This delicious oil was consumed at a rapid clip – we dunked bread into it, garnished pasta and risotto with it, and drizzled it over our roast vegetables. When finished, there was a generous quantity of roasted garlic left in the bottle that I was loathe to throw away…
…so I incorporated it all into a batch of ciabatta dough, reducing the water content slightly to make it easier to shape…
- 300g active sourdough starter (166%, fed at a ratio of 1 cup water to 1 cup flour)
- 620g water
- 500g bakers/bread flour
- 500g remilled semolina flour (semola rimacinata di grano duro)
- 18g fine sea salt
- 50g roasted garlic
The loaves were quite garlicky, and a great accompaniment to the soup we had for dinner that night!
. . . . .
Small Man loves cheese and olive rolls, and takes one to school every day for lunch. I bake a dozen every other weekend – each roll weighs about 200g, and is filled with pitted Kalamata olives and King Island Surprise Bay Cheddar. They keep very well in the freezer, and defrost perfectly by lunch time…
I’ve reworked the recipe over the past year and now use the following formula:
- 300g active sourdough starter (166%, fed at a ratio of 1 cup water to 1 cup flour)
- 580g water
- 500g bakers/bread flour
- 500g remilled semolina flour (semola rimacinata di grano duro)
- 18g fine sea salt
- 300g pitted Kalamata olives
- 250g grated King Island Surprise Bay Cheddar
I wasn’t going to blog about these as I’ve mentioned them before, but Small Man, bless his heart, walked into the kitchen last Sunday and said:
“Mum, the olive rolls seemed to have turned out particularly well today.
You should take a photo of them for your blog..”
Given he eats them every day, I was flattered that he thought this batch was worth commenting on!
Fig Jam and Lime Cordial 