Combine the flour, sugar, salt and yeast in a large mixing bowl, then work the olive oil in. Add the warm water steadily until you can form a fairly sticky dough. Add a little more water if it is too stiff, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place in a large, clean mixing bowl and cover with clingfilm. Leave to rise in a warm place (an airing cupboard for example) for 1 hour or until doubled in size.
Grease a large baking tray. Turn the dough out onto a lightly floured surface, knock it back and knead again, this time incorporating the olives and pine nuts for 3-4 minutes until smooth and elastic. Divide into 12 pieces and shape roughly into rolls.
Arrange on baking trays lined with nonstick baking paper and cover loosely with an oiled piece of clingfilm. Leave to rise again in a warm place for 30-40 minutes.
Pre-heat the oven to 230°C and bake for 25-35 minutes until golden and risen. Remove and allow to cool on the trays.
Freezing and defrosting guidelines
Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.