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60 min
4 servings

 500 gr of strong flour

 8 g salt

  chopped olives

 80g semi-cured cheese Maese Miguel

 300 g lukewarm waters

 40 g extra virgin olive oil 

 1 sachet of dry baker's yeast

1  Mix the water, salt and oil. Reserve (If you use fresh yeast, dilute it in the water). In a bowl put the flour and sprinkle the yeast.

2 Make a hole in the center, add the mixed water, the grated or diced cheese and the chopped olives. Mix with a wooden spoon, and when it is half mixed, finish mixing by hand.

3 Transfer the dough to the worktop sprinkled with flour, knead for a couple of minutes to bind well. Form a ball with the dough, transfer it to a floured bowl and cover with cling film. Let it rest for half an hour.

4 After this time, form rolls of similar size, place them in a baking dish lined with parchment paper. Cover with a cotton cloth, let stand 30 minutes. Turn on the oven at 180º with fan and heat below.

5 With the tip of a knife, make a small cut in the center of the rolls so that the dough does not break during baking.  Bake for 20 to 30 minutes or until golden brown. (rack in central guide). Let cool completely and serve.

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