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1
To Make the Dough:
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2
Combine 1/2 cup (120 ml) of the water with the molasses and yeast.
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3
Let sit for 5 minutes for the yeast to activate.
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4
Place the flours and salt in the bowl of a stand mixer fitted with a dough hook.
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5
Add the garlic, oil, remaining 1/2 cup (120 ml) water, and yeast mixture on top.
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6
Knead for 6 minutes, until a smooth and pliable dough is obtained.
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7
Add extra whole wheat flour, 1 tablespoon (8 g) at a time, if needed.
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8
Alternatively, knead the dough on a lightly floured surface for about 8 minutes, adding extra whole wheat flour if needed, until a smooth and pliable dough is obtained.
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9
Place the dough back into the bowl.
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10
Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
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11
To Make the Tapenade:
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12
Place all the ingredients in a food processor.
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13
Pulse a few times just to coarsely chop the ingredients.
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14
Set aside.
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15
Line a large baking sheet with parchment paper or a silicone baking mat.
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16
Punch down the dough and divide it into 6 equal portions.
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17
Place on a lightly floured surface or a silicone baking mat.
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18
Roll out each portion of dough into a 6 x 7-inch (15 x 18 ern) rectangle.
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19
Divide the filling among all 6 pieces of dough, approximately 1/4 cup (68 g) per bun, and place it on the lower center half of the rectangle.
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20
Fold the upper half on top of the filling, and lightly press the sides to seal the bun.
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21
Cut a small vent hole on top.
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22
Loosely cover with plastic wrap and let rest for 20 minutes, until puffed.
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23
Preheat the oven to 375F (190C, or gas mark 5).
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24
Bake for 20 minutes, until the buns sound hollow when the bottoms are tapped.
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25
For shiny tops, take the buns out of the oven 5 minutes before theyre ready and lightly coat the tops (away from any source of heat) with cooking spray.
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26
Place the buns back in the oven, and bake for the remaining 5 minutes.
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27
Place on a wire rack and let cool for at least 20 minutes before eating, or enjoy at room temperature.
