Combine flour and yeasts in a bowl. Add water and mix into a wet dough. Rest for 10 minutes.
Add one tablespoon of Salt of Aotearoa and give it a quick mix, drizzle the top with about 2 tablespoons of olive oil and set aside for half an hour.
Clean and clear your bench. Drizzle the bench generously with oil to stop the dough sticking. Pour the dough out onto the bench.
With oiled hands stretch the dough wide, then fold sides to the center like folding an A4 paper into thirds. This is called a blanket fold.
Repeat the fold vertically now by folding the bottom towards the centre and then the top.
Pop the folded dough back into the bowl and leave to rest for 30 minutes before repeating the above folds. Repeat this twice more with 30 minutes in between for a total of 3 stretch and folds.
Preheat oven to 220°C Fan Bake. Divide the dough carefully into 24 portions. Stretch and fold the dough once more, within the small ball shape, to create another air pocket.
Add 1 tbsp of olive oil to each of the muffin tins. Add dough balls and top with rosemary, olive, and salt. Proof for 20 minutes in a warm spot.
Using your fingers, press down into the bun dough to create small divots on top of the bun. Press the olive and rosemary down into the bunball shape, to create another air pocket.
Pop in the oven for 16 minutes till crispy and golden.
