Prepare the dough in the dough kneader using flour, salt, FAMA Butter 82% (or FAMA Imperial margarine) and water; set the machine at low speed. Then, shape the dough into a ball, score it vertically and horizontally to create the shape of the cross and wrap it in cling film. Then, let it rest for approximately 30 minutes in the fridge. Roll out the dough so that it has the shape of cross. Put margarine that you have previously pressed to form a square at the center of the dough. Fold the sides of the dough so that it envelops the margarine and perform a single turn. Wrap the dough in cling film and let it rest for about 20 minutes out of the fridge. Then, perform a double turn, then a single turn and then another double turn with an in-between resting period of 20 minutes each time. Wrap the dough and let it rest for about 2 hours in the fridge. Then roll out the dough, shape it, pierce it and bake in a pre-heated hot air oven at 180°C for 20-25 minutes.