Rolls with Black Olive Tapenade
We are finally wrapping up our first set of recipes created by pastry and cooking chef Vincent Catala. If you haven't been following us lately Chef Catala has been working with us these past six months creating from-scratch recipes using our Panibois wooden baking molds. In addition to just baking in our molds he has documented his process and recipes creating pastries in our wooden tart rings, and some specialty molds like our Cocotte. You can view all of these recipes through our Instagram as well as by hitting the "Panibois Recipes" button above!
This final recipe was created by Chef Catala to welcome fall back into our lives. It feels like it was yesterday when we introduced Vincent Catala to you all and shared the first recipe he created. This either means time is flying or that the norm is for summer to last 12 seconds. So before the sun begins to set at 5 and there's little light left in the evenings relax with a well-chilled drink and the perfect companion for such ocassion; Black Olive Tapenade Rolls.
If you haven't ever heard of a tapenade, don't worry, we will give you a quick "101". Tapenade is a french name for a dish which combines puréed or finely-chopped olives, capers, and olive oil. Olive tapenade is an extremely versatile food; you can use it as a spread, filling, or even as a replacement for traditional party dips such as guacamole, hummus, and salsa. Originally, however, this super popular food comes from south of France where it is used as an hors d'oeuvre spread on bread. Pair this wonderful food with fish, seafoods, or poultry to delight anyone's palette or relax and enjoy the upcoming fall weather and snack alongside a pale pink rosé or a gin and tonic. This month Chef Vincent Catala went the convenient-eating route and combined this adaptable treat into traditional baked rolls using our Baron wood baking mold.
- 250g patent flour
- 146g cold water ~65° F
- 4g fresh yeast
- 3g sea salt
WHITE BREAD DOUGH
- 500g artisan flour
- 180g cold water ~65° F
- 118g olive oil
- 14g fresh yeast
- 8g smoked salt
- 124g fermented dough
- 25g greek yogust
- 80g black olives
- 15g capers
- 1 can of anchovies
- olive oil
- 1 garlic clove
- Make the fermented dough by mixing together all the ingredients.
- You want to aim for a smooth, shiny texture.
- Next you'll want to create a breakdown (a rotation movement with the dough that incorporates air inside).
- Finish by cooling your dough for ideally 24 hours before use.
WHITE BREAD DOUGH
- For the white bread dough base put all the dry elements together and separate the liquids with the yeast.
- Incorporate everything together (including the fermented dough) and mix everything for about 8 minutes.
- Finish off by mixing quicker for 6 more minutes.
- After you have combined everything together and mixed, let the dough rest for about 45 minutes before degassing.
- Place in a fridge to let the dough develop its aromas and flavors.
- For the Tapenade you'll want to combine all the ingredients listed together and mix. You'll want to make sure that all the ingredients are finely chopped, or puréed together.
- To assemble, spread the dough you prepped earlier into a rectangle around two millimeters thick.
- Spread on a nice layer of tapenade and roll the dough up.
- With this dough and tapenade mixture log you can now begin to cut rolls.
- Aim for about 4cm thick rolls.
- When cut, you can place 4 of the tapenade rolls into your panibois wooden baking mold.
- Let the rolls proof for about 45 minutes in a fridge (halfway through you can set your oven to preheat at 450° F)
- When your rolls are finished proofing, Place them into your oven and bake for 25 minutes.
Click Here For Downloadable PDF
Vincent Catala's Website | Facebook | Instagram