BLACK OLIVE PANINI (rolls)

olives bread is in absolute one of my favorite.
this recipe I made had just the right amount of olive to have the tastier brad! it smell of black olives as soon he start to warm up in the oven! and the oil contained in the olives make it rinse really well and come out super soft inside with a cruchy crust
INGREDIENTS: 250g black olives/150 g pitted black olives (use good one, no cans);
                           500 g flour;
                           300/310 ml water;
                           7g dry yeast;
                            salt (olive are already really salty so you need to put only a really small pinch, or don't put it at all;
                            tiny bit of extra virgin olive oil

pit the olives and cut them in pieces, make a puree with half of them.

_mix flour, olives and yeast .mix really well (is important).
_add water slowly and stir with fork, when all the water is absorbed (so you wont make all your hand smear).

knead with your hand for 15 minutes. ( a baker told me that this is the timing for make the bread rinse well)

divided your dough in little ball (remember they need to double their size), and place them on a oven pan.

oil the top of the "panini" with extra virgin olive oil, it will add crunchyness.

let them rinse from one to two hours ,depending of the room temperature. the dough should double.

bake the "panini" for about 20/25 minutes at 200 Celsius degree. the top should golden.

take out of oven and make sure they are done cooking. let cool upside down.