Coarsely chop the pitted olives.
Fit the Spiral dough tool to the machine.
Add the first 2 items of Ingredients 1 (water, yeast) into the Mixer bowl.
Leave to rest for 5 minutes.
Add Ingredients 2 (flour, oil, salt, rosemary) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 8 minutes.
Add Ingredients 3 (olives) into the Mixer bowl.
Mix on speed 1 for 3 minutes .
Cover with a tea towel.
Leave to prove for 1 hour.
Transfer the contents of the Mixer bowl to a lightly floured worksurface.
Carefully flatten the dough with your wrist.
Take the far edge of the dough and roll it back towards you.
Gently roll the dough into a rope to make the dough longer, applying even and gentle pressure.
Divide the dough into 80 g pieces.
Leave to rest for 10 minutes.
Take one piece of dough, place it under the palm of your hand.
Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a roll shape.
Repeat this action with the rest of the dough pieces.
Transfer the dough to a floured baking tray.
Pre heat the oven to 220ºC.
Place a small oven proof container filled with boiling water to the bottom of your oven.
Remove the tea towel and spray the dough with salt water.
Bake for 20 minutes at 220°C.
Leave to cool.