Tapenade (olive paste) bread rolls

These little snail-shaped fluffy-crunchy bread rolls filled with a delicious olive paste are one of our go-to snacks using the magic dough we seem to be making so often (from the breakfast braided bread). The tapenade paste is basically made from black olives mashed together and optionally spiced with herbs or other additions. It is often made and considered a delicacy in Provence. We usually use it as a dip for tortilla chips, as a spread for pies or pizzas, and now also as a delicious filling in bread rolls.


Last year: Tabbouleh (Middle Eastern parsley-bulgur salad) and Simple wellness salad (with endives, feta, clementines and pumpkin seeds). 

Ingredients (for a batch):

• half the dough made for the breakfast braided bread (use half for the bread and the other half for these, like we did, or if you just want to make these, make the dough and double the olive quantity below)
• 270 g black olives (2 cans)
• 1-2 tablespoons olive oil

Preheat oven to 200 degrees C. Put the drained olives in a food processor or blender:

Puree them until they form a paste (add the olive oil at some point to make it smoother). Roll the dough into a rectangle and spread the tapenade on it, almost to the edges:

Roll the dough around itself to form a log, then slice it into the rolls. Line a baking sheet with baking paper and place the rolls on it (no need to keep much distance, they won't grow too much during baking):

Put in the preheated oven and bake for 25 minutes until golden. Take out and dig in! :)