Olive and cheese buns

1. In a large mixing bowl stir together the flour and yeast. Heat the water until barely warm. Make a well in the centre of the flour and slowly pour in the water while stirring with a wooden spoon.
2. Stir until the flour is almost completely incorporated, then sprinkle the salt over the dough as well as the olive oil. Continue stirring until both ingredients are fully incorporated in the dough, scraping down the sides of the bowl with the wooden spoon to gather all of the flour. This should only take about a minute.
3. This step was completely done with only wooden spoon. However, if you wish you can reach in with your hands to mix all the ingredients well. You do not need to knead the dough. It will be very sticky and not at all smooth. This is fine. Cover with plastic wrap and place in a warm part of your kitchen that is free of any drafts such as your unlit oven. Let sit for 1 day.
4. Anytime between 6 and 24 hours you can bake your dough. It will have increased in volume, will be bubbly, sticky and jiggly. Use a spatula to scrape the dough onto a generously floured surface. Do not over handle the dough or attempt to knead it. At this step incorporate the olives and cheese to the dough as follows:

• • Use a spatula to scrape the dough onto a well floured surface.
  • Flour your hands as needed and use your fingertips to flatten the dough into a rough rectangle.  Sprinkle the dough with half of the shredded cheese and half of the chopped olives.
  • Use a bench scraper or spatula or simply use your hands to fold over two sides toward the centre.
  •  Fold the top and bottom edges toward the centre. Turn the dough over seam side down.
  • Once again flatten the dough into a rough rectangle. Sprinkle the remaining shredded cheese and olives evenly over the surface.
  • As above, fold over the two edges toward the centre.
  • Fold the top and bottom edges toward the centre. Turn the dough over seam side down.
  • Place the dough, seam side down in an oiled bowl. Cover and let sit for 1 hour.
  • Use a knife or bench scraper to divide the dough into 8 pieces. Flour your hands and the dough as needed and shape each piece into a ball. Some bits of olive and cheese may not be fully tucked into the bun, this is normal.
  • Place on a lightly greased baking sheet. Lightly brush each bun with olive olive.
  • Let the buns rest once again while you preheat the oven to 425°F/ 220°C. Bake until golden both on top and underneath – about 18 minutes, then let cool for a few minutes before serving.

Note: These buns can be frozen, well sealed in an airtight container or freezer-safe bag for up to 3 months. Defrost overnight in the refrigerator and warm in the oven before serving.