To Mix and Store the Dough: Using a large container with a lid (about 5 quarts), combine the yeast and salt with the water. Next add the flour, olives, tapenade and cooked pancetta. Using a large spoon, mix everything together until no loose flour remains.

Cover the container (not airtight) and let the dough rest at room temperature until the dough rises and flattens at the top (about 2 hours).

The dough will be ready to use at this point but it is much easier to work with after it has been refrigerated. Store in the refrigerator with the lid (not airtight) for up to 7 days.

When you're ready to Bake: Dust the top of the dough with a little flour and cut off a 1 pound (grapefruit-size) piece. Dust the piece with more flour and shape into a ball by stretching the dough around to the bottom. On a lightly-floured surface, cut the ball into six pieces and roll each into a ball. Let the balls rest on a pizza peel sprinkled with corn meal for about 40 minutes.

minutes before baking, Preheat your oven to 450°F with a baking stone placed on the middle rack. Place an empty broiler tray on the top or bottom rack.

Slash the tops of the dough with a knife before you slide them onto the baking stone. Alternatively, you can transfer the dough one at a time using a spatula sprayed with cooking spray to prevent sticking.

Pour 1 cup of hot water in the broiler tray to create steam as the rolls bake.

Bake for 20-25 minutes or until the rolls are brown and firm. Cool on a wire rack before serving.