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1
Stir the yeast into the warm water in a large bowl or heavy mixer.
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2
Let proof for 10 minutes.
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3
Add the remaining water and the biga and mix until well blended.
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4
Add the flours and mix until the dough comes together, 1 to 2 minutes, although it will not come away from the sides of the bowl.
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5
With very wet hands, knead until the dough is very silky, soft and elasticy.
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6
Knead on a lightly floured board to eliminate the stickiness.
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7
Knead in the olives by hand to ensure that they remain whole.
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8
Place dough in a lightly oiled bowl and let rise, covered, until tripled, 3 to 4 hours.
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9
Pour the wet dough out of the bowl onto a floured work surface.
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10
Do not punch it down.
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11
Flour the top and divide into 12 pieces (or 16 if you want smaller rolls).
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12
Have a bowl of water handy to keep your hands very wet.
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13
Flatten each piece and roll it up lengthwise.
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14
Pat them flat, turn the dough 90 degrees and roll them up again.
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15
Shape each piece into a ball.
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16
Set on a floured baking sheet.
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17
Toss a hailstorm of flour over the tops and cover with a heavy cloth.
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18
Leave until doubled, 1 to 1 1/2 hours.
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19
Preheat the oven to 425 degrees F.
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20
Bake the rolls until they are crusty and golden, about 25 to 30 minutes.
