Olive-Pancetta Rolls (No-Knead Method)
A simple no-knead bread recipe gets a makeover with not one, but two, savory surprises inside.
Author: Lemons and Anchovies
Recipe type: Bread
Ingredients
- 3 cups lukewarm water (about 105°F)
- 1½ tablespoons granulated yeast
- ¾ tablespoon kosher salt
- 7 cups all-purpose flour
- ¼ cup green olives, chopped (I used Sicilian green olives in olive oil)
- ¼ cup olive tapenade (alternatively, you can use ½ cup of either the chopped olives or the tapenade instead of both)
- 4 ounces pancetta (cut in small cubes, browned and drained of excess fat)
Instructions
- To Mix and Store the Dough: Using a large container with a lid (about 5 quarts), combine the yeast and salt with the water. Next add the flour, olives, tapenade and cooked pancetta. Using a large spoon, mix everything together until no loose flour remains.
- Cover the container (not airtight) and let the dough rest at room temperature until the dough rises and flattens at the top (about 2 hours).
- The dough will be ready to use at this point but it is much easier to work with after it has been refrigerated. Store in the refrigerator with the lid (not airtight) for up to 7 days.
- When you're ready to Bake: Dust the top of the dough with a little flour and cut off a 1 pound (grapefruit-size) piece. Dust the piece with more flour and shape into a ball by stretching the dough around to the bottom. On a lightly-floured surface, cut the ball into six pieces and roll each into a ball. Let the balls rest on a pizza peel sprinkled with corn meal for about 40 minutes.
- minutes before baking, Preheat your oven to 450°F with a baking stone placed on the middle rack. Place an empty broiler tray on the top or bottom rack.
- Slash the tops of the dough with a knife before you slide them onto the baking stone. Alternatively, you can transfer the dough one at a time using a spatula sprayed with cooking spray to prevent sticking.
- Pour 1 cup of hot water in the broiler tray to create steam as the rolls bake.
- Bake for 20-25 minutes or until the rolls are brown and firm. Cool on a wire rack before serving.
Notes
The base no-knead recipe was borrowed from Artisan Bread in 5 Minutes a Day with modifications.
Laura (Tutti Dolci) says
Sardinia was already on my travel list but now your photos have convinced me to push it to the top! During our trip to Italy a few years ago, we were caught in a sudden hail storm in Tuscany & waited out the golf ball-sized hail for at least half an hour – I love the memories and experiences travel brings! As for the rolls, pancetta sounds like the perfect match!
kankana says
The ‘no-knead’ totally got my attention 🙂 Have to give this a try! Love how you guys keep flying around 🙂
Maureen @ Orgasmic Chef says
Your ticket issues reminds me of being stopped in Cuba by 7 soldiers wielding guns because someone in Australia had stolen heaps of visa forms and they were sure it was us.
Those rolls are so beautiful. I must make these right away before I forget.
Lisa { AuthenticSuburbanGourmet } says
Jean – what a beautiful island and your photos are simply lovely! How scary that you had this freak storm pass through – thank goodness it passed. These rolls looks and sound simply divine. I can imagin with some great wine and cheese and just relaxing. Need to make really soon. Happy, Happy Friday!!!!
Cookin' Canuck says
What beautiful shots of Sardinia. It is definitely on my travel wish list. These bread rolls sound fantastic…particularly with a good dose of olives and pancetta.
Villy @ For the love of Feeding says
The buns look adorable! And what a great way to serve them!
Jen Laceda @ Tartine and Apron Strings says
I love hearing about people’s travel adventures!!! Sardinia is tops on our travel bucket list. Now that we have 3 kids, our only option is to vacation at a small(ish) island, rent a car, stay for a while, and live like a local…not bad at all! And I can imagine myself biting into delicious rolls like this! Yummy! I can taste the salty highlights of olives and pancetta! Yum!
Erin @ Dinners, Dishes, and Desserts says
Gorgeous pictures, and what an amazing and memorable trip! I had something similar happen with a ticket when I was in either late high school or college. My brother, mom, dad, and boyfriend (now husband) were all flying back from Florida. Everyone else boarded, and they wouldn’t let me on the plain. Apparently they issued 2 tickets for the same seat, and wouldn’t let me on the plane! Finally after much convincing, and my dad stepping in, they finally gave me a seat.
Love these rolls – the no knead is perfect!!
foodwanderings says
What an incredible trip to Sardinia. I never been Jean and it sounds like heaven on earth. I love when travel and what you eat while you are away inspires what happens in your kitchen. It so much more meaningful to eat something with a story behind it! 🙂
DB-The Foodie Stuntman says
I’ve put an Italian vacay on my bucket list. I’m envious, but these rolls look good!
Sandra's Easy Cooking says
What a gorgeous pictures Jean! With kids I can’t take the time off to relax and enjoy vacations like before..
I love your tasty rolls…great recipe!!!! Have to try this recipe too!:))
Have a beautiful weekend!
Suzanne says
The rolls look heaven sent right now. The trip wow… beaches are beautiful but sounds like the weather can turn on a dime. I could feel the frustration you had at the airport, but glad to hear it all ended well. My Aunt worked and live on a small island that was only about 8 miles around somewhere in Italy, wish I could remember where. She lived there for 20 years or so as a American teacher on one of the American bases over there. Oh how I wish I could have gone to visit when she lived there. Mom did and had the time of her life.
Holly says
mmmmmmmm. I may have to make these for my train trip on Wednesday. I really like the idea of mixing in the tapenade. My husband has a similar debacle with his plane ticket once. I understand the concern for safety and all, but it has to be tempered with a little logic.
Joy says
The rolls look lovely.
Chung-Ah | Damn Delicious says
What gorgeous pictures! I’m so jealous you guys got to take a trip out there. And man, this bread is totally screaming my name! How did you know that pancetta is my all-time favorite ingredient?
Rowena @ Apron and Sneakers says
When I went to Sardegna, I was 3 months short of giving birth. I loved the beaches, the towns and the food most especially. I didn’t care if my tummy was the size of an oversized watermelon. The beaches were irresistible. Your rolls look divine and the combination you chose is good. And what a traveling experience!
Isabelle @ Crumb says
Sardinia has never been on my list of places to see, for some odd reason, but after seeing your photos it just jumped to my Top 10. 🙂 It sounds like it was an unforgettable trip for you, to say the least… thankfully, I’ve never had to deal with a flight cancellation, but I’m sure I wouldn’t have handled it nearly as competently as you did!
BTW, those rolls look fabulous. You had me at pancetta, but the olives totally helped to seal the deal.
Liren says
What delicious memories, Jean! The rolls look so perfectly doughy, I would love the little nibs of olive and pancetta in there!
Liz says
What a marvelous vacation (despite the little ticket issue…ugh). Sardinia is now on my bucket list…so gorgeous! And these rolls look amazing…adding pancetta AND olives is genius!!!
Roxana GreenGirl { A little bit of everything} says
your adventures to Sardinia & Dubai remind me of a trip I took years ago to Mexico. It took me almost 48 hours to get from Romania to Mexico, with one night spent in Madrid and a lost luggage once I arrived in Mexico city.
Lovely rolls. as much as I love kneading the bread, I have to say, your no-knead rolls are very tempting!
Nami | Just One Cookbook says
What a gorgeous place Sardinia is! I’m always enjoying your travel stories, although this one was a bit frustrating for you. If I ever make bread again, I’ll start with no-knead method because it looks a lot easier and it equally looks delicious! I can stare at your pictures…
Patty says
Sardinia is on my list of places to visit but meantime I’ll have to whip up a batch of your rolls, they look just perfect! Thanks for sharing your photos and travel escapades;-)
Nancy/SpicieFoodie says
What a great and eventful trip you had. You not only got the photo memories, funny story about the storm and flight attendant but also these delicious rolls. I love olive bread and your sound amazing. Thanks for sharing your travels and recipe:)