Preheat over to 480°F.
Mix yeast in lukewarm water and let sit for 10 minutes, stirring well until the yeast is dissolved.
In the bowl of a stand mixer, add the flour as well as the yeast-water mix. Knead on low with the dough hook attachment, slowly increasing the speed to high. You can also do this by hand.
Add a pinch of salt, pepper, and the olive oil. Knead for another 1-2 minutes until the dough is smooth but still soft and has a slightly sticky consistency.
Transfer to a large bowl coated with olive oil. Cover with plastic wrap and let sit for approximately 2 hours in a warm place until it is just about doubled in bulk.
Generously flour a work surface or a large donut mold pan. Turn the bowl of dough upside down. Divide it into 6-8 equal parts, depending on how large or small you desire the friselle to be.
Use your hands to roll each piece against the work surface to approximately 6 inches in length. Lightly pat it and make a hole with your finger or the end of a wooden spoon through the center and fold each dough log forming a circle like a bagel shape, securing the ends. Or, if you are using a donut mold, you can mold the dough into the greased molds, leaving generous space for them to rise.
If molding yourself, place the friselle on a baking pan lined with parchment paper and let rise for 40-60 minutes until they double in size.
Bake at 480°F for about 12-15 minutes. Allow them to cool on a wire rack until you can safely touch the friselle without burning your hands.
Cut each of the friselle in half using a sharp serrated bread knife and return them to the baking sheet cut side up. Bake for 30-40 minutes at 350°F. Allow them to cool on a wire rack.
Top with sauteéd broccoli rabe (in garlic and oil), green and black olives, marinated sundried tomatoes and hot pepper rings.