How to cook
Activate the yeast by dissolving the yeast, sugar and 3-4 tablespoons of flour in slightly warmed water. Stir and leave it in a warm place for 10 minutes.
Sift the flour and make a well. Add the thickened yeast, salt and olive oil in it.
Knead a soft and non-stick dough.
Finally, add the finely chopped olives. You can use a mix of different olives.
Knead and leave the dough in a warm place to double in volume for about 40 minutes.
Without kneading for too long, divide the dough into 10 equal parts. Form balls and arrange them in a tray lined with baking paper.
Turn the oven on to 120°F (50°C) and place the bread buns in it for 10-15 minutes. This will make them rise faster.
Spread a little olive oil on the bread buns and sprinkle them with the seeds of your choice.
Bake them in a preheated oven at 360°F (180°C) with a fan for about 30 minutes.
The lean bread buns with olives are ready.