With Kalamata olives and fresh herbs, these rosemary olive knots are only look complicated. The dough is simple to shape—just tie a knot.
I haven’t always been a homebody, but nothing beats comfy clothes and snuggling under a blanket on the sofa.
In my early 20s, I was the complete opposite. FOMO is a term that didn’t exist then, but it perfectly summed up my feelings.
Like so many 20-somethings, if I wasn’t out and about, I thought I was missing all the fun. I really should have looked farther ahead and considered the wonderful life moments to come..
I wasn’t missing out on anything!
It’s funny how with age comes confidence and knowing yourself and what you like to do.
Even if I don’t leave the house on a Saturday or Sunday, I still make sure that my day is jam packed with cooking. I will manage to squeeze in some chores, too.
Being at home has so many advantages. I go makeup-free, wear pajamas and tackle what projects I can.
Baking bread is one of those activities that isn’t difficult. The challenge is finding the time.
It’s best when you can carve out a day, or at least an afternoon, focused in the kitchen.
Even with time on my hands, I like to make bread dough in the food processor. I do find kneading therapeutic, but so often when I’m making dough, I am multitasking. The food processor lets me go almost hands free.
My latest homemade bread obsession are rosemary olive knots. From-scratch rolls, mean even the most simple dinner seem special.
After I whipped up the dough in the food processor and let it rise, I rolled it out into a rectangle and covered half of it with a mixture of chopped Kalamata olives, rosemary and olive oil.
I folded the dough to cover the olives and then cut it into strips and tied each one into a knot.
Patience was key during the second rise. I made sure to wait until the rolls had doubled in size.
These knots were just the right combination of chewy, herby and a little salty and made great dinner rolls.
The kind that have you ruining your meal because of the bread basket!
With Kalamata olives and fresh herbs, these rosemary olive knots are only look complicated. The dough is simple to shape—just tie a knot.
Adapted from The Modern Baker by Nick Malgieri
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