Pour ¼ cup of warm water into a small bowl and sprinkle it with yeast and a pinch of sugar.
Stir for 2 or 3 minutes and let the dough rest to allow the yeast to dissolve completely. Place the bowl for about 8 to 10 minutes at a warm spot until the yeast solution has doubled its size.

Pour flour and salt into a deep bowl and make a hole in the center. Pour the yeast solution, olive oil and ¼ liters of lukewarm water into the hole. Stir the ingredients gently, then add the flour and knead until the ingredients are well mixed. Add up to 1/8 liter of warm water with a tablespoon - just as much as the dough needs to be shaped into a ball. If the dough is hard to stir knead water into the dough manually.

Place the dough on a lightly floured work surface and knead it thoroughly until the dough is smooth and elastic. Shape the dough into a ball, put it into a bowl that is thinly covered with oil and cover it with a towel for 45 minutes at a warm spot until the dough has risen to twice its original size.

Bring the dough back to its original size by kneading it manually and divide it into 8 uniform pieces. Roll each piece into a ball of about 7 cm diameter and cover the pieces with a cloth for 30 minutes so that they can rise again.

Preheat the oven at high heat (250° C). Sprinkle two large baking trays with corn flour. Roll each ball to a round loaf of about 15 cm diameter and not more than 2 cm thick on a lightly floured work surface, put one round bread on one of the baking trays each and let them rise covered with towels for another 30 minutes.

Bake each loaf one after another for 5 minutes on the bottom of the oven and then another 5 minutes on an 8 cm higher slot until the loaf has gained a healthily baked color.

Wrap the baked loaves in aluminum foil and set them aside for 10 minutes. Bake the remaining 4 loaves in the same way. If the loaves are unwrapped, the surface is shrunken. Serve the bread hot or at room temperature.