Ingredients

• 3 ½ cups plain flour
• 2 teaspoons brewer's yeast
• 1 teaspoon salt
• Extra virgin olive oil, for brushing and dough
• ¾ cup pitted olives, chopped
• 1 teaspoon sugar
• Lukewarm water, as needed (about 1 cup)

Method

1. Activate the yeast:
   In a small bowl, mix the yeast with 100 g of flour, a pinch of sugar, and enough lukewarm water to form a soft dough. Let it rest for 15-20 minutes until bubbles form and the mixture starts to rise. 🧑‍🍳
2. Prepare the dough:
   In a large bowl, combine the yeast mixture with the remaining flour, salt, and a teaspoon of olive oil. Gradually add more lukewarm water as needed to form a soft, smooth dough. Knead the dough for about 5-7 minutes until it becomes elastic and slightly sticky. 🍞
3. Let the dough rise:
   Cover the bowl with a cloth and let the dough rise for about 1 hour or until it doubles in size. 🌱
4. Deflate the dough and add the olives:
   Once the dough has risen, gently deflate it and knead in the chopped pitted olives. This will add delicious pockets of olive flavor throughout the bread. 🫒
5. Shape the rolls:
   Divide the dough into 12 equal portions and shape them into round or long rolls, depending on your preference. Place them on a baking sheet lined with parchment paper. Brush the top of each roll with a little olive oil and a splash of water. 🍶
6. Second rise:
   Let the rolls rise for about 30 minutes on the baking sheet until puffed up and slightly increased in size. 🍞
7. Bake the bread:
   Preheat your oven to maximum temperature (around 220°C/450°F). Bake the rolls for about 20-25 minutes, or until golden brown and crisp on the outside. 🍞
8. Cool and serve:
   Let the bread cool slightly before serving. The rolls will be soft on the inside with a crispy crust, perfect for dipping in olive oil or serving with your favorite meal. 🍽️