In a mixing bowl, add warm water, maple syrup and dried yeast and mix. Allow to sit for 10 minutes to activate the yeast. The mixture will become frothy.

In the same bowl, add olive oil and salt to the yeast mixture and whisk to combine. Add flour and salt. Mix the ingredients come together and then turn the mixture onto a clean floured surface and knead for five minutes.

Make a ball with your dough using your floured hands, lightly grease the bowl with olive oil and place the ball in the center of the bowl. Cover the bowl with cling wrap and a tea towel. Allow it to rest for an hour in a warm place so that it can rise.

Quarter the onion and tomato, add them to a food processor with all the other filling ingredients and pulse until a chunky sauce has formed.

Cut the dough into quarters and then roll each quarter into balls. Place the dough balls in a covered bowl. On a floured surface, roll out a dough balls to a thickness of 3mm (⅛ inch). Spread a layer of the sauce over the dough, leaving a small border. Fold the dough into a tight log.

Slice the log into 5cm (2 inches) pieces and place in a baking tray lined with parchment paper, cut side up. The rolls will be touching each other. Let the rolls rest and expand for 10 minutes in the tray prior to baking in a preheated fan forced oven at 225C (437F) for 18-20 minutes or until the edges are golden.

Allow the rolls to cool down for at least 10 minutes. Enjoy on their own, or with a simple salad or your favorite dipping sauce.