Method

• 1.
  In a stand mixer fitted with the dough hook, mix water and yeast on low speed until combined. Stand for 15 minutes. In a separate large bowl, combine the flour, sugar, milk powder and 21/2 tsp fine salt.
• 2.
  Add oil and tomato paste to yeast mixture and mix on low speed until just combined. Gradually add in flour mixture until combined. Knead on low speed for 8 minutes, or until smooth and combined. Add olives and rosemary and continue to knead until just combined. Grease a large bowl with extra oil, then tip dough into bowl. Cover with a damp tea towel and stand at room temperature for 35-40 minutes, until slightly puffed.
• 3.
  To stretch dough, wet hands with water and push them along the inside edge of bowl, getting under the dough and pulling the bottom up and over the top. This is called a stretch and fold. Turn the bowl 90 degrees and stretch and fold again. Repeat turning, stretching and folding 2 more times. Cover again with damp towel and stand for 15 minutes in a warm place. Repeat this process 3 more times, then cover dough with towel and chill in fridge for a minimum of 8 hours, or overnight.
• 4.
  The following day, grease a large baking tray and line with baking paper. Tip dough onto a well-floured benchtop.
• 5.
  Press and shape dough into a flat disc, then divide into 24 equal portions (about 65g each). Use your cupped hand to press and roll each portion of dough into a ball. Place balls on prepared tray so they are just touching each other. Stand to proof, loosely covered, for 2-3 hours, until doubled in size.
• 6.
  Preheat oven to 200°C/180°C fan-forced. Brush rolls with oil and sprinkle with salt flakes. Bake for 35-40 minutes, until golden. Cool slightly before serving.