HERB, OLIVE, & TOMATO ROLLS
SERVES 4 PORTIONS
FOR THE DOUGH
3 cups (400 g) bread flour
1 tsp. sea salt
1⁄4 oz. (7g) packet of active dried yeast
1 1/2 tbsp. granulated sugar
1 tsp. mixed seeds (such as poppy seed, or caraway seed for flavour)
1–2 tbsp. crushed linseeds, plus
1 1/2 tbsp. for sprinkling
3 1/2 tbsp. olive oil
2 tbsp. soy cream, or other plant- based cream
1 tsp. herbes de Provence
FOR THE FILLING
1 shallot
6 oz. (175g) basil tofu, or tofu rosso, or a mixture
1 tsp. dried basil
1 tsp. herbes de Provence
1/2 tsp. dried oregano
1/2 tsp. sea salt
pinch of freshly ground black pepper
5 sun-dried tomatoes in oil
1 tbsp. olive oil
2 1⁄2 tbsp. soy cream, or other plant-based cream
15 pitted Kalamata olives
NUTRITIONAL VALUES
Calories: 508kcal
Fat: 12.2g (2g S.Fat)
Carbs: 82.6g
Protein: 17g
Sugar: 8g
Sodium: 1145mg
METHOD
To make the dough, whisk together the flour, salt, active dried yeast, sugar, and seeds in a mixing bowl. Add the oil and 34 cup (200ml) lukewarm water and knead by hand for about 10 minutes, or until you have a smooth dough, kneading vigorously to incorporate lots of air. Allow to rise in a warm place for 30 minutes, covered.
In the meantime, peel and coarsely chop the shallot. In a food processor, combine the shallot, tofu, basil, herbes de Provence, oregano, salt, pepper, and sun-dried tomatoes. Then stir in the olive oil and soy cream until the mixture is spreadable but not crumbly. Depending on their size, cut the olives in half or quarters and fold them into the mixture. Season with additional salt and pepper to taste if necessary.
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper. Divide the dough into four equal- sized pieces and press each one into a flat disc by hand. Fill each disc with one-quarter of the filling, fold over the edges of the dough, press firmly together, and smooth out slightly. To make the roll look neater, flip it over and reshape the upper surface.
Place the bread rolls on parchment paper and brush with soy cream, then sprinkle with linseed and herbes de Provence. Bake in the centre of the oven for about 18 minutes. Allow to cool completely on a wire rack.
In the meantime, peel and coarsely chop the shallot. In a food processor, combine the shallot, tofu, basil, herbes de Provence, oregano, salt, pepper, and sun-dried tomatoes. Then stir in the olive oil and soy cream until the mixture is spreadable but not crumbly. Depending on their size, cut the olives in half or quarters and fold them into the mixture. Season with additional salt and pepper to taste if necessary.
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper. Divide the dough into four equal- sized pieces and press each one into a flat disc by hand. Fill each disc with one-quarter of the filling, fold over the edges of the dough, press firmly together, and smooth out slightly. To make the roll look neater, flip it over and reshape the upper surface.
Place the bread rolls on parchment paper and brush with soy cream, then sprinkle with linseed and herbes de Provence. Bake in the centre of the oven for about 18 minutes. Allow to cool completely on a wire rack.
