Rosemary, and Olive Knots...and Photo Props

Question! How important is "prop setting" for your food photo?...is it the prop behind the food? ...or is it the importance of the photo of the food! Plating the food is to me, and the presentation of it....is  the most important thing! First of all, the props, the plating, the lights...natural is the best lighting, by the way!

So, really, which angle works best?...and what do you really focus on?...my most amazing knot shaped rolls, filled with sliced Kalamata olives, and chopped fresh rosemary?...or the fresh bunch of rosemary?...what about the beautiful Batik Cloth?...well, that should be and "eyeful,"...so bright, and pretty, the floral designs are absolutely gorgeous, on the background of a soft blue-green color! This was a gift given to me by my dear food blog friend for over one year now, Joanna (Jo)...from ChicGorgeous , whom I finally met in person, at the 3rd Annual Foodbuzz Blogger Festival, and we share nearly one week of fun, and adventure, in San Francisco! She gave me this beautiful cloth, and what did I give her?...what do most American wear the most...all genders...a Baseball Cap!
Yes, an all American Baseball Cap, with of course, Palm Beach, Florida written on it, from yet, another famous 5 star hotel, The Breakers Hotel! (let's just hope Jo will pose with the cap, and takes photo with it to post on her blog)

Rosemary and Olive Knots...warmed up, on the second day; tasted even better!

Before I get to post the actual step-by-step direction, recipe...since now, I forgot the exact recipe from the book, which I didn't even really follow...just needed the idea. By now, I know the basic dough making for the yeast rolls, and I have become more "hands on" with the using of the dry yeast powder. Don't be afraid to use it, just make sure that the date isn't expired, and make sure that you start out with warm water to get the yeast started with.

I, for one, will tell you the source my recipes come from, or at least an idea how it came about, most of the times, unless it's a "hand me down" verbal recipe that I remember from making it over, and over again. It's just a matter of experimenting with various herbs, spices, and different ways of creating, and re-creating a recipe! I got this book called "The Modern Baker" by Nick Malgieri, from my local public library, and I fell in love with the book and all the amazing recipes, for cakes, rolls, and breads. I simply clicked on to my Amazon account, and ordered it online, for an unbeatable cheap price...and NEW! I took the book back to the library, just after I made these rolls, and forgot to copy the recipe, but my book will be arriving in a few days, or so! I just had so much fun with this dough, along with my little grandson, again. (I think he will follow his daddy's and my footsteps)...and he will become a chef, or a baker!

Rosemary, and Olive Knots
adapted from, The Modern Baker, by Nick Malgieri

3 cups all purpose unbleached flour
1 teaspoon sea salt
2 teaspoons dry yeast (abt.1 1/2 packet)
1 1/2 cup almost hot water
3 Tablespoons extra virgin olive oil
3 Tablespoons chopped fresh rosemary
1/2 cup pitted Kalamata olives
additional extra virgin olive oil and salt and pepper

Add the yeast to the warm water, stir lightly, and let it dissolve. I will foam up, a bit. In the meantime, in a large food processor, add the flour, the salt. Pour in the yeast with the water, and add the extra virgin olive oil Pulse a few times, to let the dough form, remove carefully, to a floured surface, and work the dough together, and add it to a large oiled bowl. Turn dough over, cover with plastic wrap, and a kitchen towel over the plastic wrap. Let it sit for 1 hour. It will double in size, just like on the photo, ready to start working the dough!

Punch down on the dough, lightly, and lift to put on a work surface, or a large board, to roll out into a 10x8 inch rectangle, or a large square.

The square or rectangle does not have to be precise, and as you can see the natural light is not enough, as in the upper photo. Spread the olive and rosemary mixture over the dough, just around the middle. 

Fold the dough over with the filling inside, once, or twice!

With a pizza, or pastry cutter, cut about 1 inch pieces, all the way through...again, I stress the fact the just one fold over would be easier to fold the knots.

Now, here comes my little assistant, wanting to see how the knots are made, but he wants to make his favorite Nemo fishy!

Don't worry about the knot shapes, just try to keep them the same size, as for me too! Next time I will pay more attention to detail. Now, you are ready to cover the rolls, by using a clean kitchen towel to cover them loosely, for 1 additional hour.

Bake at 375 degrees F. for about 25-35 minutes, till they are nice, and golden brown on the top!




By this time, it was about 6:00pm. full lighting had to be used, which is not the lighting you want for your photos.
I thing the simple rack was  a perfect prop, over the lovely butcher block table, Delicious rolls, cooling, right from the parchment line baking pan, The rosemary, and Kalamata infusion flavors were totally incredible, and the rolls were perfectly crusted on the top, and just right texture, and flavor! Yumm!

...and this was my grandson Luca's sole creation (age 5)...Nemo, his favorite fishy! He ate the entire roll, with a big smile...shared very sparingly with his sister, and promised to make this again, next time. From play dough to real dough, my little ambitious helper, was on a "roll!"
Good practice for your child, or grandchild, to help you bake something, especially with real dough!
Have a wonderful Tuesday!