If you enjoy baking bread you have to try this! Tapenade is a dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course. Here it is used in the bread and it tastes amazing!
500g strong bread flour
25g fresh yeast
100g butter at room temperature for folding
4 tbsp black tapenade
- Mix all the ingredients together except the second 100g of butter, which will be folded in later and the 4 tbsps of black tapenade.
- When the dough has come together and is smooth, cover the bowl with cling film and chill the dough for around 3 hours.
- Ensure the remaining butter is at room temperature and a spreadable consistency.
- Roll the chilled dough to create a rectangle of about 1cm thickness
- Spread the butter over two-thirds of the rectangle, leaving one third free with a 1cm gap at the edge.
- Fold the unbuttered third over onto the middle third, then the other buttered third on top
- Roll the layered dough out again to a thickness of 1cm and repeat the folding process. Repeat the process once more then place the dough onto a tray and cover with cling film.
- Chill the dough for a minimum of 3 hours or up to 12 hours.
- Roll the chilled dough 3mm thick to a rectangle about 20cm across.
- Spread with tapenade, leaving a 1cm border at the top edge of the strip.
- Brush this border with water. Start to roll the dough from the edge nearest to you so that the wet border will seal the whole roll.
- Cut the roll into pieces of about 40g.
- Place each piece into greased pastry rings pastry rings (7cm tall & 7cm diameter) on an oven tray.
- Move to a warm place until the dough has almost reached the top of the ring.
- Bake in a hot oven (225°C) for 8-10 minutes, until golden and crisp.
- Remove from the rings and cool on a wire rack.