Spring onion and dried tomato rolls
100 g bread flour
50 g water
2 g fresh yeast or a pinch dry yeast
250 g bread flour
150 g fine semolina
13 g fresh yeast or 5 g dry yeast
270-300 g water
25 g olive oil
13 g honey
13 g salt
4 spring onions, chopped (white and green part)
60 g sun dried tomatoes (soaked in water and drained), in small pieces
mix all the ingredients for the sponge, knead well. Place in a bowl, cover with plastic wrap and let stand for 4 hours.
Place flour, semolina, yeast, water, oil, honey and salt in a mixing bowl and start kneading, when it is beginning to come together add the sponge in pieces. Knead until you have a souple dough. Let it rest. Take the dough out, flatten it on a lightly oiled surface and sprinkle the spring onion and tomato pieces over it. Roll it up and knead a little to incorporate them into the dough.
Place in a lightly oiled bowl, cover and let rise until doubled.
Divide the dough into 12 equal pieces and roll them into rolls. Place on baking parchment on a baking sheet. Cover with greased plastic and let rise until almost doubled.
In the meantime preheat your oven to 220ºC, preferably with ovenstone.
Sprinkle a little semolina on the rolls and slash them crosswise.
Bake them until light golden (about 18-24 minutes). Let them cool on a wire rack.
(adapted from “Pane” - Anna Gennari)
Nederlandse versie volgt z.s.m.!!