In a large bowl add the lukewarm water, olive oil and yeast. Mix well and set aside for a couple of minutes.

Add the flour and salt to the yeast mixture. Combine together until you get a uniform dough. It should be sticky! Don’t put any extra flour.

Cover the bowl with a towel and let rest for 15 minutes.

After this first rest, quickly stretch and pull the dough for some minutes in the bowl. The dough should be easier to work with and less stickier. Cover and let rest for another 15 minutes.

After this second rise, add the chopped/whole olives and stretch and fold the dough until they are evenly distributed.

Cover and let rest for 1 hour 30 minutes, until it doubles in size.

Line a large baking tray with parchment paper and dust it with flour. Set aside

Once the dough is doubled in size, transfer it to a well floured surface. Flour your hands generously. Without punching out any air, fold the dough on itself to form a long log. Divide the dough into 8 equal parts. Place the pieces of dough on the prepared tray keeping a good amount of space between each one. Cover and let rise for another 30 minutes.

Preheat the oven to 200°C or 400°F while the buns are rising.

Bake in the oven for about 20 minutes, until the buns have a nice golden brown colour.