Olive rolls

Ingredients for 1 servings:

• 400 g flour
• 1 packet of dry yeast
• 325 ml water, lukewarm
• 2 tsp, leveled salt
• 1 pinch(s) of sugar
• 100 g olives, pitted
• 2 tsp, heaped pizza seasoning

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

Ideal for barbecues

Sift the flour into a bowl and mix with the yeast. Then stir in the water, salt, sugar and spices with a wooden spoon. Finely chop the olives and mix in. Cover the dough and let it rise for about 45 minutes at room temperature or in the oven at 40°C. Sprinkle the work surface with flour, pour the dough onto it and dust it with a little flour as well. Do not knead or shape the dough. Cut off small rolls or two baguettes. Place on a baking tray and bake in a preheated oven at 240 to 250°C fan-assisted with a burst of steam or with a bowl of water in the oven for about 20 minutes. You can change the spices as desired and use sun-dried tomatoes, feta, bacon or fried onions instead of the olives.