Olive-infused Parmesan spiral

In favor of the crowd

Components

• 6 cups (tea) of wheat flour, approximately 740 grams.
• 2 tablespoons of dry active yeast (20 g)
• Two tablespoons of sugar
• Two tablespoons of salt
• 2 1/2 cups of warm water
• 1/4 cup of olive oil (tea)
• wheat flour for dusting the countertop
• oil to consecrate the bowl

Setup phase

1. In a bowl, combine the yeast and sugar. Add warm water and stir thoroughly with a spoon until dissolved. Let it rest at room temperature for approximately 5 minutes until it becomes frothy.

1. Meanwhile, in the mixer bowl, combine the flour and salt, then create a well in the middle. Take another bowl or a large container and add 2 tablespoons of olive oil—make sure it’s spacious enough to allow the dough to rise properly.
2. After the yeast foams, pour it into the middle of the flour in the bowl. Add 1⁄4 cup of olive oil and stir gently with a spatula until combined.
3. To soak the dough: attach the bowl to the mixer with the hook; begin mixing at low speed for 5 minutes; then gradually increase the speed to high and continue mixing for an additional 15 minutes until a smooth dough forms—it will pull away from the sides of the bowl and gather into a ball on the hook.
4. Using your fingertips (or a spatula), loosen the dough from the mixer bowl and place it into an unsealed container coated with olive oil. Cover with plastic wrap and allow it to rest for 1 hour until it rises and doubles in size.
5. Lightly dust a smooth countertop with wheat flour; place the pizza dough on the surface and cut it into 4 portions using a spatula or knife. Use one portion to make the rolls. Wrap the remaining portions individually in plastic wrap and keep them in the refrigerator for up to 3 days or freeze for up to 1 month.

For the pastries

Components

• 1/2 cup (tea) of finely grated Parmesan cheese (approximately 50 g)
• 1 cup (tea) of pitted black olives
• 1 tablespoon of olive oil
• Two sprigs of thyme
• pieces of one Sicilian lemon
• One gem for cleaning teeth
• wheat flour for dusting the countertop

Ready state

1. Set the oven to 180 °C (moderate heat) and allow it to warm up.

1. On a cutting board, dice the olives and place them in a sieve. Press down with the back of a spoon to extract and drain the excess liquid – this olive juice can add moisture and enrich the mixture.
2. Dust the countertop with wheat flour and roll out the pizza dough into a rectangle roughly 40 cm by 20 cm. Brush the dough with olive oil and evenly distribute the chopped olives, leaving about 1 cm along one of the longer edges free of olives to seal the roll. Sprinkle thyme leaves over the olives, add the Sicilian lemon zest, and top with grated Parmesan cheese.
3. Begin by rolling the dough tightly from the longer side of the rectangle to create a longer, thinner roll. At the end, pinch the edge without filling with your fingertips to seal it, which helps prevent the rolls from opening during baking. Place the roll seam-side down and use a knife or spatula to cut it into 8 portions.
4. Place the rolls onto a large non-stick baking tray (or, if you like, grease a baking sheet with olive oil). Using a sharp knife, make a diagonal slit on the top of each roll to allow the dough to expand and bake uniformly.
5. In a bowl, combine the egg yolk with 1 teaspoon of water. Lightly brush this mixture over the rolls and place them in the preheated oven. Bake for approximately 40 minutes until done. Serve immediately.

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