Olive Bread with Carrot Mousse

Rinse the sage and rosemary, shake dry and chop the leaves.

Mix the pastry flour, yeast, sugar, sage and rosemary in a large bowl. Add the oil, salt and pepper, pour 200 ml (approximately 3/4 cup) of water and knead 5-10 minutes until mixture becomes a smooth dough. Cover and let rise in a warm place for about 45 minutes or until doubled in bulk.

Meanwhile, for the cream, peel the carrots and chop. Place the carrots in a saucepan and pour in enough water to cover. Cook the carrots, covered, over medium heat about 15-20 minutes until soft.

Mix the cornstarch with a little water, stir into the carrots, bring to a boil and puree everything. Add the ricotta and season with ginger and cinnamon, puree again, remove from heat and let cool.

Roll the dough into a long loaf and cut into 6 pieces. Roll into balls, press flat, place 1 olive in the center of each and place the rolls side by side in a parchment paper-lined baking pan.

Bake the rolls in an oven preheated to 220°C (approximately 425°F) (fan 200°C (approximately 375°F); gas mark 3-4) about 15 minutes until golden brown.