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Mix water, yeast, and sugar, then add flour, salt, and olives and mix.
Do a quick stretch and fold, then cover and let it rest for 1 hour (or until double in size).
Lightly flour a parchment paper.
Dip two spoons in water, scoop portions of dough, and place them onto the parchment (no shaping needed).
Let them rest for 10 minutes before baking.
Slide the parchment onto cardboard or a pizza peel, then transfer into a preheated oven at maximum temperature with a hot tray inside.
Bake for 3 minutes, then open the oven and score the rolls with a knife.
Close the oven, continue baking on high heat for a total of 10 minutes, then reduce to 380°F (193°C) and finish baking until golden and crispy.