Martha Stewart Living, November 2005
- 1/4 cup extra-virgin olive oil, plus more for parchment, bowl, and plastic wrap
- 1/4 ounce active dry yeast
- 1 cup warm water, (105 degrees to 110 degrees)
- 3 to 4 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon coarse salt
- 1 cup oil-cured black olives, pitted and cut into 1/2-inch pieces
- 1/2 teaspoon crushed red pepper flakes
- Line a baking sheet with parchment paper. Brush parchment with oil; set aside. Oil a large bowl; set aside. Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.
- Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed. Add olives and red pepper flakes; mix until fully combined, about 15 minutes.
- Turn out dough onto a lightly floured work surface. Knead until smooth and olives are set firmly in the dough, about 15 minutes. Transfer to oiled bowl. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
- Turn out dough onto a lightly floured work surface; gently flatten. Using a butter knife, cut dough into 12 equal pieces. Roll each into a cylinder, and transfer to prepared baking sheet. Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 450 degrees. Bake rolls until tops are crisp and dark brown, about 15 minutes. Serve.
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