Ingredients

makes 12

　　1/4 cup extra-virgin olive oil, plus more for the parchment, bowl, and plastic wrap

　　1 envelope (1/4 ounce) active dry yeast

　　1 cup warm water (105° to 110°F)

　　3 to 4 cups all-purpose flour, plus more for the work surface

　　1/2 teaspoon coarse salt

　　1 cup oil-cured black olives, pitted and cut into 1/2-inch pieces

　　1/2 teaspoon crushed red pepper flakes

　　

Step 1

Line a baking sheet with parchment paper. Brush the parchment with oil; set aside. Oil a large bowl; set aside. Sprinkle the yeast over the warm water in a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.

　　

Step 2

Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add the yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed. Add the olives and red pepper flakes; mix until fully combined, about 15 minutes.

　　

Step 3

Turn out the dough onto a lightly floured work surface. Knead until smooth and the olives are set firmly in the dough, about 15 minutes. Transfer to the oiled bowl. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.

　　

Step 4

Turn out the dough onto a lightly floured work surface; gently flatten. Using a butter knife, cut the dough into 12 equal pieces. Roll each into a cylinder, and transfer to the prepared baking sheet. Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.

　　

Step 5

Preheat the oven to 450°F. Bake the rolls until the tops are crisp and dark brown, about 15 minutes. Serve warm or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.