In a medium ceramic bowl combine the following ingredients: flour, yeast, salt, sugar and water. Knead vigorously for 10 minutes.
{First leavening phase} Turn the oven on so it just turns on the light, i.e. the lowest setting possible. Cover the bowl with a damp dish cloth and put in the oven for 1 hour.
{Second leavening phase} Shut off the oven, remove the bowl and knead the dough for a few minutes. Divide the dough into 10 balls and place them on an ungreased cookie sheet. Place in the unheated oven for 30 minutes.
{Third leavening phase} Take the cookie sheet out of the oven, knead each ball of dough for a few minutes while adding a pinch of rosemary and 6-7 olives for every ball. Replace in the unheated oven for 45 minutes.
Remove the cookie sheet and heat the oven to 482°F (250°C). When the oven is ready, bake the dinner rolls for 10 minutes, then lower the heat to 392°F (200°C). Turn the dinner rolls upside down and continue baking for 10 minutes. Store in a paper bag.