Combine flour, sugar, salt and active dry yeast in a bowl. Mix and add water. Stir again and put aside for 5 minutes so that you flour can absorb well all the liquid (that will make it easier to knead).
Add olive oil and knead for 10 minutes. Lay the dough in a slightly oiled bowl and let it rise in a warm place for 1 hour and 45 minutes or until it doubles the volume. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Deflate the dough and divide it into 8 equal parts. Create small balls and place them on a baking tray covered with baking paper. Cover with a cotton cloth and let them rise for another half an hour.
Sprinkle your buns with water (you can also brush them). For this recipe I used flower sprayer to sprinkle the crust but is not strictly necessary. Cut the surface with a very sharp knife and put in the preheated oven at 230 °C. Bake these olive oil buns for about 15 minutes. After 5 minutes of baking sprinkle the surface of your buns with some more water to make the crust even crispier.
Take out from the oven and cool down completely before serving.