- 2 tsp (7g) dried yeast
- 2 tsp honey
- 2½ cups (375g) bread flour
- ½ cup (85g) polenta (cornmeal), plus 1½ tbsp extra
- 2 tsp dried oregano
- 1 tsp fine sea salt
- ⅓ cup (80ml) Cobram estate Light Flavour Extra Virgin Olive Oil
- ⅔ cup (80g) pitted black olives, halved
- 80g fetta, crumbled
1. Combine yeast, honey and 2/3 cup (160ml) water in a small bowl; stir until yeast dissolves. Cover; stand in a warm place for 10 minutes or until frothy.
2. Combine flour, polenta, oregano and salt in a large bowl. Stir in extra virgin olive oil, yeast mixture and 1⁄2 cup (125ml) more water until mixture forms a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. (Or, mix in an electric mixer fitted with a dough hook for 5 minutes or until smooth and elastic.)
3. Place dough in an oiled large bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.
4. Turn dough onto a lightly floured surface; gently knead in olives and fetta. Divide dough into eight portions; shape each portion into a ball.
5. Sprinkle 2 teaspoons of the extra polenta on a large oven tray. Place rolls on tray, about 5cm apart. Brush rolls with a little extra water; sprinkle with remaining extra polenta. Cover with a clean tea towel; stand in a warm place for 30 minutes or until dough has almost doubled in size.
6. Meanwhile, preheat oven to 200°C/180°C fan-forced.
7. Using a sharp knife, cut three slashes, 3mm deep, on each roll. Bake for 25 minutes or until golden. Transfer to wire racks to cool slightly.
Tip: Rolls are best made on the day of serving or they can be frozen for up to 2 months.
Serve warm with extra virgin olive oil.