Method
- Dissolve 1 tsp. sugar in about a third of the water, then sprinkle the yeast over the top and let it stand for about 10 minutes until the yeast activates and becomes foamy.
- Combine flour, salt and remaining 3 tsp. sugar in a large bowl. Once the yeast mixture is ready, add that along with the remaining water and mix on low with a stand mixer for a few minutes, then add the olive oil and keep mixing until the oil is completely worked into the dough.
- Turn out the dough onto a lightly floured surface and knead by hand for a few minutes, stretching and folding the dough over onto itself until it’s smooth but still slightly sticky.
- Coat the inside of a large bowl lightly with olive oil, then form the dough into a ball and place the dough inside and cover with plastic wrap. Put the bowl in a warm place (in the sun or in the oven with the light on) and let it sit until it’s doubled in size (at least an hour).
- Turn the dough back out on to a lightly floured surface, then gently knead the dough into a ball and cut into 4-6 equal pieces. Gently form the pieces into a roll about 12cm / 5“ long and place on a baking paper lined baking tray.
- Brush some olive oil on the rolls, then cover lightly with plastic wrap and place back in a warm place until the rolls have almost doubled in size again.
- Remove the plastic wrap and bake in a fully preheated oven at 220C / 425F for 10 minutes then reduce the temperature to 200C / 400F for another ~15 minutes until the crust is golden brown.
- Cool on a wire rack and make a sandwich!
Variations
Make Italian rolls by adding a 1 tsp. each of garlic power, onion powder, basil and oregano.