Yield: 1 ½ dozen rolls, baked in two batches.

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INGREDIENTS:

780 g Bread Flour*

1 c AP flour for dusting

1 ½ Tbsp Active Dry Yeast

1 ½ Tbsp Diamond Kosher Salt

1 tsp Diastatic Malt Powder

700 ml warm water (lukewarm)

150 g Picholine olives or Castelvetrano, cut in ¼” pieces, dried thoroughly with paper towels

2 g fresh rosemary (finely chopped)

2 tsp fresh rosemary (roughly chopped) for top of rolls

2 1/4 tsp. Maldon salt or other coarse salt (a little less than 1/8 tsp per roll)

1 egg

2 tsp extra virgin olive oil

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INSTRUCTIONS:

1.In a medium large mixing bowl add bread flour, active dry yeast, kosher salt and diastatic malt powder together and whisk thoroughly to combine.

2.Add lukewarm water and mix with dough whisk or fork until no dry spots remain.

3.Cover with plastic wrap (or disposable shower cap) and let rise for a minimum of 2 hours in draft-free area, until doubled in size.

4.Keep the dough covered and refrigerate for at least 2 hours or overnight.

5.When ready to bake, preheat oven to 450°F., placing rack in the upper middle section of the oven and placing a metal pan (capable of holding 4 c. of water) at the bottom of the oven.

6.Remove dough from refrigerator and place on a liberally floured board. Sprinkle dough with flour and flatten dough to deflate.

7.Add the finely chopped rosemary and olives, pulling dough with hands, as necessary, to fully incorporate. Sprinkle with some of the additional flour, as needed, to fully integrate the ingredients.

8.Using a dough scraper, divide dough into pieces approximately 85 grams (3 oz.) each., covering each dough section, generously, with flour.

9.Using some of the additional flour, as necessary, form each piece of dough into a 1½” x 5” sized log/torpedo shape, so that it is no longer sticky, and transfer each well-floured formed piece onto a parchment paper lined cookie sheet, setting each of the unbaked rolls about 1” apart from each other.

10.Cover and allow the unbaked rolls to rise for approximately 30 minutes, in a draft free area.

11.While the rolls are rising, whisk together the egg, and olive oil with 2 Tbsp of water.

12.Once the rolls have risen slightly, brush each unbaked roll with the egg wash and gently place some fresh rosemary onto each roll along the top of each roll, pinching the dough gently with your fingers to make the rosemary stick into the tops.

13.Sprinkle the coarse salt along the tops of each roll.

14.Place into the hot oven and close door.

15.Once the rolls are in the oven, quickly add 2 cups of water into the shallow pan at the bottom of the oven and close the oven door immediately. The steam will help the crust form on the rolls and add color.

16.Bake rolls for about 15 minutes and then add more water to the bottom pan.

17.Bake for an additional 15 minutes until the rolls turn a med/dark golden brown.

18.Remove from oven and cool on wire rack.

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*If you are unable to get hold of Bread Flour, you can substitute the 780 g of Bread Flour with 754 g of All-Purpose Flour plus 32 g of Vital Wheat Gluten.