Nadiya’s Tapenade, Roquefort and rosemary crown

Ingredients

For the filling

  • 120g/4½oz black olive tapenade
  • 100g/5½oz blue cheese, such as roquefort, crumbled
  • Fresh rosemary leaves, chopped
  • 200g black olives – The dry slightly wrinkled black olives are best here
  • 50g capers
  • 3 anchovy fillets, finely chopped
  • 1 garlic clove, crushed
  • juice of ½ lemon
  • 1 tsp red wine vinegar
  • ½ tsp cayenne
  • black pepper
  • Olive Oil – to taste/consistency

Method – Tapenade (Can be made ahead and stored in fridge)

  • Remove the stones from the olives.  If the capers you have are packed in salt, pour over just-boiled water to dissolve the salt, then rinse them thoroughly.
  • Put the olives, capers, anchovy fillets, garlic, lemon juice and red wine vinegar in a food processor. Season with pepper and add the cayenne – it is unlikely you will need salt. Pulse the mixture, scraping it down the sides of the bowl regularly until everything has combined into a coarse purée.
  • For a smooth tapenade, leave the motor running and gradually drizzle in the olive oil. For a coarser paste, add all the olive oil at once and blitz very briefly just to combine.
  • Taste the mixture and adjust the seasoning as you like.  Scoop the tapenade into a jar and store it in the fridge

Method

  1. Put the flour, salt, yeast, dried rosemary and butter into a bowl, then rub the butter and sourdough starter – if using it instead of yeast – into the flour until it is like breadcrumbs.
  2. Add the milk and egg and use your hands to bring the dough together. Knead for 5-10 minutes, until stretchy and smooth.
  3. Put the dough back into the bowl, cover with cling film, and leave until it has doubled in size (overnight with Ferment).
  4. Flour a work surface lightly, then flatten the dough into a rectangle using your hands, using the rolling pin to help roll into a rectangle about 33x25cm/13x10in.
  5. With the long edge facing you, spread the tapenade all over the dough, then crumble over the blue cheese.
  6. Pre-heat the Remoska for 5 minutes by adding a ramekin of water on top of a sprinkling of semolina and oats to stop the dough sticking.
  7. Meanwhile, roll the dough towards you like a Swiss roll, as tightly as you can, with the seam at the bottom. With a sharp knife, cut all the way down the centre lengthways, exposing the swirls and making sure you leave a couple of centimetres uncut to keep it attached at the very top. You should have what looks like an “A” that has not been crossed. Turn the cut side out so the layers are visible and simply twist the two pieces, one over the other. Pinch the end and then join the two ends to make a circle.
  8. Carefully move the ‘Crown’ into the Remoska – if you lose the circle shape, now is the time to fix it – and leave to prove until it has doubled in size (roughly 50 minutes in a preheated Remoska)
  9. Bake in the Remoska for 45 minutes
  10. When it is ready, place on a rack to cool.

Leave a comment