1. Preheat the oven to 180°C (fan setting).
2. In an ovenproof dish, combine the tomato sauce, olive oil, grated onion, garlic powder, olives, salt and pepper; mix well.
3. Generously season the mini chicken rolls with salt and freshly ground pepper, place them in the sauce and sprinkle with thyme.
4. Cover the dish first with parchment paper and then with foil.
5. Bake for 1 hour and 10 minutes.
6. Remove the dish from the oven, switch the oven to grill, remove parchment and foil, and return to the oven for 3-4 minutes, until the rolls are lightly browned.
7. Slice the rolls. Spoon over the rich sauce and serve with toasted bread slices sprinkled with sea salt and dried thyme.
