Tapenade Bread Rolls

Tapenade bread rolls are an elegant and versatile accompaniment, perfect alongside seafood, roasted poultry, hearty bean dishes, or even a simple platter of ripe tomatoes and cheeses. Their briny, olive-rich flavor adds depth to salads, eggs, and fresh vegetables, making them a delightful addition to any meal. I first discovered the secret to crafting these exquisite rolls at the legendary Plaza Athénée in Paris.

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The taste of Provence

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Mixing Dough

By hand: combine all ingredients together. Transfer the dough onto your work surface, scraping out your fingers and knead using the palms and the heels of your hands until dough turns completely smooth; for about 8 to 10 minutes. Do not use extra flour during the kneading process. The internal temperature of the dough should reach 73/80ºF (23/27ºC). Cover and place dough in a warm area at 90ºF/35ºC.

Fermentation

Let raise dough for 90 minutes or until it has tripled in size. Transfer dough onto the work surface. Punch down dough and shape tightly into an oval. Place onto a baking tray, cover with Wrap plastic cling, and freeze for 20 minutes. Flip dough over, and freeze 20 minutes until the dough has firmed up.

Tourage / Turning & Folding Process

Lightly flour your work surface and the dough. Roll out the dough into a 22x7 inch (55x18cm) rectangle. Spread the softened butter all over the surface of the dough. Fold dough into thirds as if it was a letter going into an envelope (called single turn / tour simple). Flatten down into a 11x8 inch (30x20cm) rectangle. Wrap and chill to rest for an hour or more. Give a second single turn. Wrap dough and let rest overnight in the refrigerator Flatten dough a bit and split in half; keeping the other half refrigerated. Roll out dough into a 10x16 inch (25x40cm) rectangle. Spread over half of the tapenade evenly leaving a space on the upper end. Brush some water on it and roll firmly into a cylinder. Cut out into 10 equal 2.5 ounces (70g) portions. Repeat theses steps with the remaining dough. At that point the rolls can be kept frozen up to 2 weeks; wrapped.

Proofing

Place rolls in greased cupcake pans or cake rings. Cover and let proof in a warm place; 85ºF/29ºC for an hour or until it has more than doubled in size.

Baking

Preheat fan oven to 425ºF/220ºC. Bake tapenade rolls for about 22 minutes. Remove from oven and brush rolls with extra virgin olive oil. Transfer to a wire rack and cool to room temperature before eating. Bon appétit!

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