Strong flour 250 g
Milk 190 g
Dry yeast 3g
Olive oil 20 g
Method of preparation
Place the Milk , Sugar ,Salt in a heatproof container and microwave at 30°C.
(I used 300w for 30 seconds)
Add the dry yeast to 1 and allow to soften.
Let it sit in the microwave until it starts to blister.
Add the strong flour and olive oil to 2 and bring together with a rubber spatula until powdery.
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).
Lightly dust with flour, divide into 16 equal portions and roll out.
Fill the moulds lined with cookie sheets.
Cover with plastic wrap and a tightly pressed wet cloth and leave at 30°C for 20 minutes.
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.)