Bruno Albouze Tapenade Bread Rolls

Tapenade Bread Rolls

Yields24 ServingsPrep Time1 hr 20 minsCook Time20 minsTotal Time1 hr 40 minsDifficultyIntermediateRating


 300 g Pitted black olives or Kalamata, drained and pat dry
 20 g Capers, rinsed and pat dry
 30 g Fillet anchovies
 10 g Garlic cloves, peeled and germe removed
 15 g Lemon juice
 80 g Olive oil
 325 g Milk at 95ºF/35ºC
 15 g Instant yeast, or 30g fresh yeast
 10 g Sugar
 250 g Bread flour
 250 g All-purpose flour
 10 g Salt
 100 g Butter, at room temperature
 100 g Butter, softened



Makes 20 to 24 Serving Rolls. Make a day ahead.
Tapenade name comes from the Provençal word for capers, tapenas. Those elegant rolls are excellent accompaniment for seafoods, poultry, bean dishes, veggies, salads, tomatoes, cheeses, eggs, ham...


In a food processor, purée all ingredients together. Season with salt and ground black pepper to taste. Keep refrigerated for up to 3 weeks.

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; 90ºF (35ºC).


Let rise for 90 minutes or until it has tripled in size. Transfer to a clean work surface.
Punch down dough and shape tightly into an ovale. Wrap up and freeze for 20 minutes. Flip over and freeze the other side for 20 minutes more or until the dough is evenly chilled and firm.

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.


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


Preheat oven to 450ºF (230ºC). Put rolls in the oven and lower temperature to 425ºF (220ºC).
Bake for about 20 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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