Place all the ingredients in the mixing bowl and knead for 2 minutes at low speed and 7 minutes at high speed.

Let the dough rest for 30 minutes.

Divide into 170g portions.

Shape into small balls, flatten the dough, add the filling (olive, oregano, olive oil) in the center, and seal.

Place on a baking tray and then in the proofing chamber for 10-15 minutes (±35°C, 75% RH).

Bake at 220°C for 20-25 minutes.

As soon as they come out of the oven, drizzle with olive oil.