Cook The Book: Rosemary Olive Knots

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For the dough:

3 1/2 cups unbleached, all-purpose flour

2 teaspoons salt

2 1/2 teaspoons (1 envelope) active dry yeast

1 1/2 cups warm water, about 110ºF

3 tablespoons olive oil

For the filling:

1/2 cup pitter Gaeta or Kalamata olives, cut into 1/4-inch pieces

3 tablespoons chopped fresh rosemary leaves

1 tablespoon olive oil

1/2 teaspoon freshly ground black pepper

1 cookie sheet or jelly roll pan lined with parchment paper or foil