Make up the bread mix according to packet instructions, and leave to rise for 45 minutes in a warm place.
Tip the dough onto a floured surface, then divide the dough into 4 equal pieces, then each quarter into 4 again, then each piece into two. You should now have 32 small balls of dough.
Taking each ball in turn, squash it into a rough circle shape, add half a teaspoon of passata, a sprinkle of chopped olives, a caper, some chilli and basil. Close the ball around the filling and pinch the dough to seal, then roll into a ball, and place seam side down on a lightly oiled baking tray.
Preheat the oven to 200C / 400F / Gas Mark 6. Leave the dough balls to rise again whilst the oven heats up.
Bake the dough balls for 10-12 mins until golden and risen.