Olive Bread Rolls

Method

1. In a bowl, dissolve the fresh yeast (or 5 g dry yeast) in warm water, add oil and sugar (if using sourdough, mix sourdough with cold water and oil, no sugar). Mix well.
2. Add all the flour and mix with a spatula until a compact dough forms.
3. Transfer to a work surface and knead for about 10 minutes, or use a stand mixer with dough hook for 10 minutes, until the dough is smooth and pulls away from the sides.
4. Add salt and continue kneading until fully incorporated.
5. Add the pitted green olives and knead gently (low speed or by hand) until evenly distributed, being careful not to break the gluten network.
6. Give the dough a few folds to strengthen it and distribute the olives.
7. Place the dough in a covered bowl. If using fresh yeast, let it rise in a turned-off oven for 1 hour. If using sourdough, refrigerate for 8–10 hours, then remove and let rise in a turned-off oven for about 4 hours.
8. After rising, transfer the dough to a floured surface and divide it into filoncini (about 4–6). Dust with flour and flatten slightly.
9. Place the filoncini on a baking sheet lined with parchment paper and let rest for 30 minutes.
10. Brush the surface with a drizzle of extra virgin olive oil.
11. Bake in a preheated static oven at 200°C for 25 minutes (or fan-assisted at 200°C for 20 minutes).
12. Remove from oven, place the bread on a wire rack over the baking sheet, and bake again for 8–10 minutes to cook the bottom.
13. Let cool on a wire rack and cover with a cloth to keep soft.