If using a bread machine: Select the dough cycle for a medium size loaf. Add all ingredients except the olives and feta according to your bread machine's instructions. Add the olives and feta before the last knead (dough cycles typically have 2 or 3).
If you don't have access to a bread machine, combine the warm water, sugar, and yeast. Stir and let sit for 5 minutes until bubbly/foamy. Meanwhile, combine the flour, gluten, and salt. Using a dough hook stir the oil and yeast mixture into the flour until a smooth ball forms [if stirring by hand with a spoon, add the oil to the yeast mixture and slowly add dry ingredients to wet]. Knead in the olives and feta, place in a greased bowl and cover. Let rise until doubled in size, about 1 hour.
For both preparations, cut the dough into approximately 16 pieces. Place on a greased baking sheet, cover, and let rise for 20 minutes longer.
Meanwhile, preheat the oven to 400°F.
After rising, spritz the top of the rolls with olive oil spray and bake for 10 - 13 minutes.
Store in the fridge for up to three days or freeze for up to three months.
Notes
Stir in the feta and olives as much or as little as you want. You can have pieces spread throughout or layers depending on how well you combine. Vegans: I suggest adding ¼ c nutritional yeast to get a mild cheesy flavor throughout the bread and omitting the feta. Do NOT use tofu feta. If you want to shape your rolls into spheres, roll into balls prior to last rise.