In a large mixing bowl, whisk together flour and yeast. In another bowl, combine warm water, sugar, and salt; let sit for 5 minutes until frothy.

Gradually add the liquid to the flour mixture, stirring until a soft dough forms.

Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for about 1 hour.

Chop Italian meats and mix with olives, roasted red peppers, provolone cheese, and fresh herbs.

Once the dough has risen, roll it out into a rectangle about 1/4 inch thick.

Spread the filling evenly over the rolled dough, leaving an inch around the edges.

Roll dough tightly from one long side to the other, pinch edges to seal, and slice into 1-2 inch sections.

Preheat oven to 375°F and line a baking sheet with parchment paper.

Place rolls on the baking sheet, sprinkle with optional toppings, and bake for 20-25 minutes until golden brown.

Remove from the oven and allow to cool for about 5 minutes before serving warm.