Mix all flour into a pretty large bowl, add the salt, pepper, the chopped olives and the chia seeds. Make a well in the middle.
Into a mug, add the sugar and the yeast and mix with 150-180ml lukewarm water. This water is part of the 1200ml water needed for this recipe. Mix well until the sugar and yeast have dissolved. Pour this mixture into the well and allow it to bubble up.
Once the yeast has nicely bubbled up, start adding more lukewarm water gradually and start mixing by hand. You may use a freestanding mixer (the bread making paddle) or a wooden spoon to begin with until it forms into a soft dough. I always use my hand and I keep dough in the bowl. It is easier to contain the water and later the oil when added.
Start kneading the dough by hand either in the bowl or on a clean and lightly floured surface. Knead for about 10-12 minutes until the dough begins to no longer stick to the hand. Add the oil and continue to knead for a little longer.
When finished place the dough into a clean bowl shaped into a large ball shape and cover.
Best practice is to cover with a clean kitchen towel and allow it to double in size. The best place is a warm one. A sunny corner of your window sill. Allow it to rest and rise for about 40-45 mins until it doubles in size. If it’s not warm enough it will take longer to rise.
When dough has doubled in size, split the dough into two exact amounts. Shape the dough into desired size balls and place into the oiled dishes. Allow these to rise again - place in a warm place. You may or may not cover. It will take approximately 15-20 minutes. At this stage, preheat the oven at 180C/350F.
When risen, egg wash these and sprinkle the sesame and poppy seeds over. Carefully place these into the middle of the oven and bake at 180C/fan assisted or 190C for approx 30 min.
They are ready when they turn nice and golden brown. I suggest you do the skewer test and if it comes out clean, they're done and ready to come out.
When ready take out of the oven and about 4 min later take out of the tin and cool on a wire rack. This is to avoid sweating and avoid the buns becoming all wet.
Allow to cool completely before serving. I leave these out on the rack covered with a kitchen towel for a good 4-5h before cutting and freezing them.