Crusty Wood Fire Olive Bread Rolls


  • 250g strong white bread flour
  • 1tsp salt
  • ½tsp sugar
  • 1 satchet action dried yeast
  • 150ml warm water
  • 1tbsp olive oil
  • Halved black or green olives
    • Outline Skewers Sketch


  1. Fire up your Amigo wood fired oven to its maximum temperature and allow time to cool to 160-180°C.  Alternatively cook your roast and use the residual heat. If the oven has cooled down too much add some logs.
  2. In a large bowl, mix together the flour, sugar, salt and yeast. Once combined, add your olives.
  3. Next, make a well  and add the warm water and olive oil. Use a fork to mix together until sticky. If you feel the mixture is too dry add some more warm water.  Place your dough onto a lightly floured surface and knead.  (alternatively you can use a bread making machine) Place your dough back in the bowl, cover with a damp tea towel, leave to rise  for an hour or so in a warm place.
  4. When ready, divide your dough into 4 balls and lightly grease each dough ball with a little olive oil. Put the dough on a baking dish, remove all ash out of the oven. Place the tray into your  Amigo oven for approx 10 minutes with the door shut. Check occasionally. Remove rolls when golden brown. Depending on the temperature of the oven it may take a little longer.
  5. Leave to cool slightly. Serve with butter. Delicious.