We add the dry yeast to lukewarm water and we mix. In a mixer, we add all the ingredients except the olive oil and we beat with the hook attachment at medium speed, until we get an elastic dough. We slowly add the olive oil and we continue until we get a soft and elastic dough. Then, we let the dough rest in a bowl for at least two hours, or overnight in the refrigerator. We turn the dough over on a well-floured surface, and we cut it into rectangular pieces without kneading them. We put them in a baking pan with parchment paper and we let them rest for about 30 minutes. We bake in a preheated oven at 2400C. After 10 minutes we turn the temperature at 2000C and we continue baking until they get a golden color.