1

Make up the white bread mix according to the packet instructions.

2

While the dough is resting, use a hand blender or mini food processor to finely chop the olives, garlic, parsley and oil to make a thick paste — you may need to do this in two or three batches. Season with black pepper, to taste.

3

After the dough has rested, roll it out on a lightly floured surface until it is about 28 cm (11 inches) square and the thickness of a thin-crust pizza. Spoon the olive mixture in a thin even layer over the dough, leaving a 1 cm (½ inch) border around the edge. Roll up the dough, rather like a Swiss roll, enclosing the filling and pressing the edges to seal. Cut into eight 2 cm (¾ inch) thick rounds with a sharp knife.

4

Place the rolls on a lightly floured non stick baking sheet on their sides, facing up, so you can see the filling, making sure there is enough space for the rolls to rise. Cover with cling film and set aside in a warm place for 40 minutes to rise.

5

Meanwhile, preheat the oven to Gas Mark 8/230°C/fan oven 210°C. Bake the rolls for 15 minutes until risen and golden. Transfer to a wire rack to cool.