I decided to combine all the classic elements of a puttanesca pasta preparation – olives, capers, anchovies, tomatoes, and garlic – and see what would happen if they were baked into a light bread. I purposely made them flat, so I could use them as a sandwich bun. And, the look is like a very savory panettone.
Yes, it’s salty…just look at the ingredients! But, it’s not overly salty. And, the roasted garlic cuts through all that brine.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2 hours |
| Servings |
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Ingredients
- 2 cups all purpose flour
- 1 cup light rye flour
- 2 cups plain Greek non-fat yogurt
- 1/3 cup capers
- 7 anchovies chopped
- 1 medium tomato diced
- 4 garlic cloves sliced
- 2 tsp olive oil
- 1/4 oz yeast 1 packet
- 1 tsp sugar
- 1/2 cup water
- 20 green olives sliced
- 1 egg beaten
Ingredients
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Instructions
- Heat oil in a pan on medium heat and sauté garlic until it browns. Allow to cool fully, leaving oil in pan.
- Mix yeast with sugar and water and allow to sit at room temperature until foamy, 5-10 minutes.
- Combine all ingredients and mix with a blender equipped with dough hooks until the dough pulls away from the side of the bowl.
- Turn out contents of the bowl onto a floured cutting board. Knead the dough with all remaining dry ingredients until fully incorporated.
- Spray bowl with cooking spray, and place dough in the bowl. Cover with plastic wrap, and allow to sit in a warm place. Allow to rise until about doubled in size, about two hours.
- Cut dough into 16 equal portions. Place on baking sheets sprayed with cooking spray, a few inches apart. Allow to rise at room temperature for at least an hour.
- Preheat oven to 350° F. Whip egg with a tablespoon of water. Brush surface of each roll with mixture. Bake until toothpick can be removed cleanly from the rolls, about 30 minutes.
- Remove rolls from baking sheets, and allow to cool slightly on a cooling rack.