Procedure:

Dissolve the brewer’s yeast in 200 ml of warm water, the two packets of saffron in the remaining 120 ml. Put the remaining 20 ml aside and add if necessary.

Introduce sieved flour in the planetarium with sugar and oil; add water with yeast and water with saffron.

Finally add salt, the dough will be ready once it is smooth, compact and perfectly attached to the hook.

Once the dough is ready, remove it from the planetarium and place in a bowl; cover with a film, let it raise in a turned off oven but with the light on, until its volume is doubled, it will take about 2 hours.

When the dough is ready, take it and divide in portions of 40 g each.

Roll each piece with a rolling pin and give a circular form to each piece, fill with PGI Finocchiona, Asiago in small cubes and chopped olives, close rolls and place them on a tray with baking paper, with the closed side face down.

Let rolls raise for at least half an hour and in the meantime heat the oven at 200 °.

Before putting them in the oven brush them with milk and sprinkle with seeds. Cook in a pre-heated static oven for about 30 minutes until they turn a golden color.