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    Pancetta, Olive and Taleggio Picnic Rolls

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    Pancetta, Olive and Taleggio Picnic Rolls

    The beauty of making your own rolls is that you can add whatever you want - try frazzled chorizo or sautéed garlic mushrooms.

    • Preparation time: 25 minutes, plus rising
    • Cooking time: 25 minutes to 35 minutes
    • Total time: 50 minutes to 1 hour, plus rising time 60 minutes

    Makes: 8 rolls


    • 250g strong bread flour
    • 2 tsp fast-action yeast
    • 1 tsp sugar
    • 1 tsp salt
    • 3 tbsp olive oil, plus extra for oiling
    • 140g pancetta, cubed
    • 15g fresh sage
    • 75g green olives, pitted, roughly chopped
    • 300g Taleggio, cubed, with rind removed


    1. Place the flour in a bowl or a mixer with a dough hook. Mix the yeast, sugar and salt with 3 tbsp warm water and add to the flour. Add 125ml-150ml more warm water (enough to make a soft dough) and knead for 8-10 minutes until smooth. Add 2 tbsp oil and knead for another 2 minutes. Fry the pancetta and sage in the last 1 tbsp oil until crisp.
    2. Roll out the dough into a 30cm-long oval and scatter over the pancetta, sage, olives and Taleggio. Starting with the long side, roll the dough up, then and cut into 8 slices. Lay each piece on its end (so you can see the swirls) on a lightly oiled baking sheet. Squash slightly, cover and leave in a fairly warm place to rise for 25 minutes until puffed up. Preheat the oven to 200°C, gas mark 6. Bake for 25-30 minutes until golden.

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