These no-knead yogurt olive rolls are my new favourite! They’re crusty, dense and tangy almost like an artisan sourdough. The difference is it takes no time at all to make these.

Ingredients

Makes 4 small rolls

200g plain flour
180g plain yogurt 
½ teaspoon salt 
½ teaspoon baking powder 
A handful of black olives, pitted and roughly chopped

Method

1.  Preheat oven to 190°C.
2. In a bowl, combine the flour, salt, and baking powder. Stir in the yogurt until a shaggy, sticky dough forms.
3. Gently fold in the chopped black olives. Do not over mix.
4. Divide the dough into 4 portions. Gently roll each portion into a ball (you only need to shape, not knead).
5. Place the rolls on a baking sheet lined with parchment paper. If desired, lightly brush the tops with olive oil.
6. Bake for approximately 40 minutes. Once the tops start to turn a deep golden brown (usually around 20-25 minutes in), cover the rolls loosely with foil to prevent the tops from burning while allowing the inside to cook through. The rolls are done when they sound hollow when tapped on the bottom. 
7. Remove from the oven and let them cool completely on a wire rack before serving. This is crucial for achieving that dense, crusty texture!

What do you think about this recipe? Share with me in the comments below 🙂

Janice xx

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