Olive and Cheese Buns (No Knead Recipe)

Olive and Cheese Buns (No Knead Recipe)

No knead dough can be used to make so much more than bread or pizza. These rustic style Olive and Cheese Buns (No Knead Recipe) are perfect in your breadbasket, as a great snack or for summer picnics!

Course antipasto, Breads

Cuisine Italian

Keyword buns filled with cheese and olives, no knead olive and cheese buns

Prep Time 30

Cook Time 18

Resting time 1 1

Total Time 1 1 48

Servings buns

Calories 239kcal

Author Nadia Fazio

Ingredients

For the no knead dough

1 recipe Easiest No Knead Pizza Dough Recipe

For the olive cheese filling

3/4 cup Kalamata olives pitted and roughly chopped
2/3 cup Pecorino Romano cheese shredded
olive oil for brushing on the buns

US Customary - Metric

Instructions

Prepare the dough

Follow my instructions to make the no knead pizza dough recipe until step #4, that is after the rising period of 6-24 hours.

Shape the dough

Using the same folding and shaping into a ball technique as for the pizza dough recipe, at this step incorporate the olives and cheese to the dough as follows:
Use a spatula to scrape the dough onto a well floured surface.
Flour your hands as needed and use your fingertips to flatten the dough into a rough rectangle. Sprinkle the dough with half of the shredded cheese and half of the chopped olives.
Use a bench scraper or spatula or simply use your hands to fold over two sides toward the center.
Fold the top and bottom edges toward the center. Turn the dough over seam side down.
Once again flatten the dough into a rough rectangle. Sprinkle the remaining shredded cheese and olives evenly over the surface.
As above, fold over the two edges toward the center.
Fold the top and bottom edges toward the center. Turn the dough over seam side down.
Place the dough, seam side down in an oiled bowl. Cover and let sit for 1 hour.
Use a knife or bench scraper to divide the dough into 8 pieces. Flour your hands and the dough as needed and shape each piece into a ball. Some bits of olive and cheese may not be fully tucked into the bun, this is normal.
Place on a lightly greased baking sheet. Lightly brush each bun with olive olive.
Let the buns rest once again while you preheat the oven to 425 degrees F. Bake for 18 minutes or until golden both on top and underneath. Let cool for a few minutes before serving.

Notes

Be sure to flour your work surface and hands generously when handling no knead dough.
Oven dried black olives, or olive infornate, also work well in this recipe.
Alternate cheese options include Parmigiano, Crotonese, Asiago or Provolone cheese.
Add herbs to the dough such as dry oregano or rosemary to add extra flavor!
Keep leftovers at room temperature for up to 3 days.
These buns can be frozen, well sealed in an airtight container or freezer-safe bag for up to 3 months. Defrost overnight in the refrigerator and warm in the oven before serving.
Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.

Nutrition