Olive Filoncini

Add the salt, the remaining water if necessary, and finally the oil; knead to incorporate the ingredients.

Combine the pitted green olives halved, the Taggiasca olives, the chopped sun-dried tomatoes, and the diced scamorza; mix well into the dough.

Transfer the dough onto a work surface and knead until forming a ball; place the ball in a bowl and let it rise until doubled in size (about 2 hours in a turned-off oven with the light on).

Take the dough and with a bench scraper divide it into 9 pieces of approximately 110 g each; using semolina flour, stretch the pieces with your hands and roll them into logs.

Transfer the logs onto a baking tray and let them rise for about 1–1.5 hours.

Bake in static oven at 250°C: place the tray in the lower part of the oven for 10 minutes, then move it to the middle and bake for another 10–15 minutes until golden and crispy.

Remove from the oven and let cool slightly before serving.