Olive Bread Rolls with Crispy Pancetta and Tomatoes | MiNDFOOD

Ingredients

• 1 cup hot water
• 8g sachet dried yeast
• 1 tsp salt
• 1 tsp caster sugar
• 2 cups plain flour
• 2 tbsp olive oil
• 1 cup pitted black olives, sliced
• 2 tbsp lemon thyme
• 1 egg, whisked
• ¼ cup parmesan, finely grated
• 5 roma tomatoes, thickly sliced
• 2 tsp olive oil
• 12 thin slices pancetta
• 1 bunch rocket, trimmed, washed and dried
• parsley oil or parsley pesto, to serve (optional)