1: Mix all ingredients in a doughmixer.
2: Run the dough for about 7 minutes slowly and 10-15 minutes quickly, the dough should rise from the bottom before it is ready.
3: Let the dough rest in a plastic tray for at least 3 hours, making a few strokes on the dough every hour.
4: Place the dough on a oiled table and chop it into the desired pieces.
5: Put the dough in molds with olive oil in, and place them in the prover, or in the fridge for the next day.
6. When the dough has risen to the brim, sprinkle olive oil over the pressure with your fingers into the dough, add olives, dried tomatoes, feta cheese, oregano, etc.
7: Bake them at input temperature 240C with a little steam, lower the temperature to 200C and bake them for 18-25 minutes depending on the size of the mold.
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