Olive Oil & Za’atar Rolls Recipe - Erez Komarovsky | Asif

Ingredients

• 2.2 lb / 1 kg white spelt flour + for dusting
• 2½- 2¾ cups / 600-650ml water
• 1 tablespoon dry yeast / 25-30 grams
• 2 tablespoons cane or demerara sugar
• ½ cup / 120ml mild olive oil (such as Koroneiki)
• 1 tablespoon salt
• For greasing and baking
• ½ cup / 120 ml mild olive oil (such as Koroneiki)
• Coarse salt
• For the hyssop glaze
• 1 compressed cup fresh hyssop leaves
• 10 garlic cloves
• ½ cup / 120ml olive oil