This pretty rosette is made with my mother's classic challah dough, zal, topped with a delicious green tapenade. It's an original way to transform traditional challah dough into a bread that's as beautiful as it is tasty.

Ingredients for the dough

• 1 kg of sifted flour
• 2 heaped tablespoons of dried yeast or 1 cube of brewer's yeast
• 22 g of salt
• The amount of water needed to obtain a soft dough
• ¾ of a plastic cup of sugar
• 1 1/4 plastic cup of oil
• Sesame or poppy seeds
• 1 beaten egg for glazing

Note: there is no egg in the dough.

Ingredients for green tapenade

• 2 or 3 tablespoons of olive oil
• 150g pitted green olives
• 1 head of peeled garlic

Preparing the tapenade

Blend the green olives, garlic and olive oil until you obtain a smooth tapenade.

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Preparing the rosette

1. Place all the dough ingredients in the bowl of your food processor fitted with the dough hook.
2. Knead for 10 minutes, gradually adding lukewarm water, until you obtain a soft, but not too sticky, dough.
3. Cover the dough and let it rise for about 45 minutes.
4. Once it has risen properly, handle it gently, without deflating or degassing it.
5. Roll out the dough using a rolling pin, then cut out small circles.
6. Place half a teaspoon of green tapenade on one half of each circle.
7. Fold each circle in half, then fold the semicircles back on themselves slightly.
8. Arrange them side by side in a mold to form a pretty rosette.
9. Allow the rosette to rise a second time.
10. Brush it with the beaten egg, then sprinkle it with sesame or poppy seeds.
11. Bake in a preheated oven at 220 °C for approximately 15 minutes, or a little more depending on your oven.

Enjoy your food !