Rustic aroma: Homemade olive rolls

As the Israeli autumn air fills with seasonal aromas and darkness falls early (even without the winter clock change), now is the perfect time to fill your home with the fragrance of fresh, rustic olive rolls. If you can resist, save a few for breakfast, pack them for work, or tuck them into the kids' lunch bags.

Ingredients:

500 grams country-style flour

1 tablespoon dry yeast

1 1/2 to 2 cups water

2 tablespoons olive oil

1/2 cup pitted Kalamata olives

1 teaspoon oregano

1 teaspoon coriander seeds

1 teaspoon salt

Preparation:

1. In a mixing bowl with a dough hook, combine the flour with the dry yeast.

2. Add the olive oil, olives, spices, and 1 1/2 cups of water, then begin kneading with the dough hook.

3. After a minute of kneading, check if additional water is needed for a flexible dough. Add water gradually if needed, and knead for an additional 5 minutes.

4. Add the salt, ensuring it mixes evenly. Continue kneading until the dough is soft, flexible, and non-sticky.

5. Lightly oil a bowl with olive oil, transfer the dough into it, and turn it over so it's coated in oil. Cover the bowl with a damp towel, letting it rise for about two hours until doubled in size, or refrigerate overnight for a slower rise.

6. Once the dough has risen, transfer it to a floured surface and divide it into 8 rolls. Shape each roll by stretching the top while tucking the bottom to form a smooth ball. Place the rolls seam-side down on a baking tray lined with parchment paper for a second rise, about 30 minutes.

7. Meanwhile, preheat the oven to 200°C (390°F).

8. Once the rolls have risen, sprinkle them lightly with flour and make two slashes on each with a sharp knife (this helps shape the rolls and prevents bursting).

9. Bake the rolls for about 15 minutes. For a crisp crust, place ice cubes at the bottom of the oven or spray water into the oven at the start of baking.