Olive & fetta rolls

Olive & fetta rolls

Cooking time


  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 ½ 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.

Ingredients Chevron Icon

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

¹⁄³ cup (80ml) Cobram Estate Light Flavour Extra Virgin Olive Oil

²⁄³ cup (80g) pitted black olives, halved

80g fetta, crumbled