A wonderful companion to soup, these miniature loaves are a visual delight as well. I like to use the small, black Ligurian olives for these breads - their size, taste (even non-olive eaters enjoy them) and colour work well. You should be able to find them preserved in oil - you can use that oil in the bread.
Ligurian Olive Bread
2 teaspoons dry yeast
½ teaspoon sugar
2/3 cup lukewarm water
2 cups plain flour, sifted with ½ teaspoon sea salt
2 tablespoons olive oil
¼ cup pitted Ligurian olives, sliced in half