Mini Olive Bread

In a glass of warm water, dissolve the yeast together with salt, sugar and three tablespoons of oil.
Use a large bowl to knead the flour with the chopped olives and the yeast. You may need to add some water for better kneading.
When you have obtained a nice dough, shape it into small sandwich breads, using the palms of your hands. Slice them with a knife to facilitate leavening and let them rest for at least three hours in a warm environment.
Cook in preheated oven at 425°F for the first 10 minutes and continue cooking at 350°F for another 18-20 minutes.