Rosemary-Focaccia Chelsea-Buns


Preparation info

  • Makes


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Appears in

Sex & Drugs & Sausage Rolls

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

  • About

This is my idiot-proof recipe. I developed it when I was moving to chelsea to open christoph’s. I wanted a bread for there. Rather than bake it in a tray, we rolled it so it looked like a chelsea Bun. A Bread Roll for the ne chelsea opening


Rosemary pesto

  • 3 sprigs fresh rosemary
  • 1 clove garlic, peeled and crushed
  • 5 g fine sea salt
  • 20 g skinned hazelnuts
  • 150 ml extra virgin olive oil


    To make the pesto

    Using a food processor, whiz all the rosemary leaves, garlic, salt and hazelnuts to a rough paste. Trickle in the olive oil until all incorporated. It should now look like a pesto. Chill it in the fridge until ready to use.

    To make the dough

    Mix the yeast with approximately 50 ml of the water to form a paste.

    In the bowl of an electric mixer fitted with a dough hook, mix the flour, potato, yeast and salt. Add the rest of the water and keep mixing or kneading until you have a smooth and springy dough.

    Lightly oil another bowl then transfer the dough ball and cover with cling film. Leave at room temperature for about an hour-and-a-half or until the dough has doubled in size.

    Using a rolling pin gently roll the dough into a rectangle of about 1cm thick.

    Generously spread the pesto all over the dough. You can store any leftover pesto in the fridge and use it to roast potatoes.

    Starting with the longest side towards you, roll the dough into a long sausage shape then cut into even pieces of about 3cm.

    Oil a deep roasting tray (approximately 36x24cm) and lay each piece of dough flat, side by side so that you can see the spiral.

    Set your oven to 220°C. Leave to prove again, this time uncovered for about 30 minutes or until the buns has risen and look a bit puffy.

    Drizzle with a little more olive oil. Put in the oven for 10 minutes before reducing the heat to 180°C and baking for another 20 minutes or until golden brown. Remove from the oven and leave to cool in tin for 5 minutes before transferring to a cooling rack. You can now just pull them apart.

    They’re best served warm but cold’s good too.

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