The recipe is from Daniel Leader's Local Breads p. 179. Though the recipe asks for black olives. I only have some green olives sitting in the fridge. The green olives doesn't really contribute much colour to the bread.
Even though I have followed the method in the book, the rolls never really doubled in volume after the fermentation period. After retarding the rolls in the fridge overnight, I took them out and let them sat in room temperature for a couple of hours. However, their size remained more or less the same. The finished product wasn't as impressive as the one in the book.
If you like olives bread, you'll enjoy this bread, and it tastes particularly wonderful if you eat it within a couple of hours. Little rolls don't keep well like the huge sourdough batard or miche that I usually make.
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