For the dough, in a small bowl, combine the yeast, water and oil and let stand for a few minutes until foamy. Pulse the flour and salt together in a food processor. With the motor running, pour in the yeast mixture. Once a shaggy dough forms, let it rest for 10 minutes. Then process the dough for 15 seconds.

Transfer the dough to a lightly floured work surface and fold it onto itself a few times before placing in a lightly oiled bowl. Cover and let the dough rise until it has doubled in size, about 1 hour.

After the dough has risen, pat it into a 10-inch square on a lightly floured work surface. Fold the dough into thirds and transfer it to a floured sheet pan. Unfold it, cover it with plastic wrap and chill in the refrigerator for 1 hour.

For the filling, combine the olives, rosemary, olive oil and pepper in a small bowl. Spread the filing on the bottom half of the dough and fold the other side on top pressing down without stretching the dough.

Use a pizza wheel to cut the dough into 3/4-inch-wide strips. Tie the strips into loose knots and place on a parchment-lined sheet pan leaving 2 inches of space on all sides. Cover the pan with oiled plastic wrap and let rise for 1 hour until they have doubled in size.

Preheat the oven to 400 degrees F. Bake the knots until they are deep golden brown, about 30 minutes. Cool on a wire rack.

Store the rolls loosely covered with plastic on the day they are baked. To defrost frozen rolls, reheat for 5-6 minutes at 350 degrees F and cool before serving.