Olive & Pancetta Rolls

Makes 7 or 8 rolls

• 200g Mixed Olives
• Bunch of Sage
• 200g Pancetta
• 500g Strong Flour
• 20g Coarse Semolina
• 15g Yeast
• Pinch of Salt
• 50ml Extra Virgin Olive Oil
• 320ml Warm Water

1. Dice the Pancetta. Coarsely chop the olives and sage.
2. Fry the Pancetta. When it starts to crisp, add the olives and cook for a further two minutes. Take off the heat and add the chopped sage.
3. In a large bowl mix the strong flour, semolina and salt.
4. Dissolve the yeast in the warm water.
5. Make a well in the centre of the dry ingredients, add the oil and water.
6. Mix with hands to form a dough.
7. Turn out the dough onto a surface and knead the dough for 10 minutes.
8. Place the kneaded dough back in the bowl, cover with clingfilm or a towel, leave to rise until it's doubled in size.
9. Once risen add the olive pancetta mix to the dough and gently knead until it's evenly distributed.
10. Split the dough into 100g balls. Roll into smooth rolls and place on a lightly greased baking tray.
11. Leave for a second prove for about 30 minutes.
12. Lightly dust with flour and place in a preheated oven at 200^oC for 25 minutes.