Cheese, Olive and Rosemary Rolls

In a bowl, mix the flour, instant yeast and salt.

Add lukewarm water and oil and knead everything into a smooth dough.

Cover the dough and let it rise in a warm place for about 60 minutes, until noticeably risen.

Lightly knead the dough again on a floured surface, divide into 6 pieces and shape into round discs.

Brush the discs with olive oil.

Press 3 green olives into each of 2 discs, sprinkle rosemary on 2 more discs and press it in lightly, and distribute coarsely grated Fontina over the last 2 discs.

Place the rolls on a baking sheet lined with parchment paper and let them rise again for 15 minutes.

Bake in the preheated oven for about 20–25 minutes until golden brown.

Let the rolls cool on a wire rack.