Add flour to a mixing bowl, add sugar and salt to on side of bowl and yeast to the other. Mix some flour into the separate piles before mixing all together
Stir wet ingredients into flour until combined and smooth
Smooth the dough's surface, cover bowl with cling wrap and proof for 1 hour or until dough has doubled in size
Place dough on a lightly floured surface and knead dough into the flour 4/5 timesDough may be sticky to work with- flour hands and add a pinch of flour as you knead, until dough is no longer sticky Roll dough into a large rectangle, approx a pinky finger in thickness
Evenly top doughs surface with fetta, olives, dried herbs, salt and pepper and roll dough into a log -lengthways
Refer to video to shape dough Divide log into 4 with a sharp knife. With each piece; pinch ends together so the logs are enclosed at each end. Using knife, slice down the middle of each log, lengthways - leaving the bottom layer of dough untouched. Use fingers to slightly spread open the sliced opening
Gently twist the buns from the middle until the two open sides are facing up
Sprinkle buns with olive oil, cover with cling wrap and proof for a further 30 minutes
Bake buns at 190c/375f for 15-20 minutes
