Ingredients
Strong flour 250 g
Milk 190 g
Sugar 25g
Salt 3g
Dry yeast 3g
Olive oil 20 g
Method of preparation
1
Place the Milk , Sugar ,Salt in a heatproof container and microwave at 30°C.
(I used 300w for 30 seconds)
2
Add the dry yeast to 1 and allow to soften.
Let it sit in the microwave until it starts to blister.
3
Add the strong flour and olive oil to 2 and bring together with a rubber spatula until powdery.
4
First fermentation
Cover with plastic wrap and microwave at 300w for 30 seconds.
→Leave in a place of about 30°C for 15 minutes (it will expand to about double its size).
5
Lightly dust with flour, divide into 16 equal portions and roll out.
Fill the moulds lined with cookie sheets.
6
Second fermentation
Cover with plastic wrap and a tightly pressed wet cloth and leave at 30°C for 20 minutes.
7
Bake in a preheated oven at 170°C for 16 minutes.
(Sprinkle the top with flour using a tea strainer or the like to make it look prettier, but you can do without.)