To begin, activate the yeast. In a small bowl, combine the lukewarm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy. This step ensures your yeast is alive and ready to leaven the dough.

In a large mixing bowl, combine the flour and salt. Gradually pour in the yeast mixture while mixing with a wooden spoon or your hand. Add olive oil at this stage if desired. Mix until the dough begins to come together.

Transfer the dough onto a floured surface. Knead it vigorously for 8-10 minutes until it becomes smooth and elastic. Proper kneading is key to developing gluten, which gives the Marraqueta its iconic chewy texture.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

Once risen, punch down the dough to release excess air. Divide it into 8 equal portions. Roll each portion into a ball, then flatten slightly. Pair two balls together, pressing them lightly so they stick, forming the iconic Marraqueta shape.

Place the shaped rolls on a parchment lined baking sheet, leaving space between them for expansion. Cover them loosely with a cloth and allow a second rise for about 30-45 minutes.

Preheat your oven to 230°C (450°F) and place an oven safe dish of water on the bottom rack. This creates steam, essential for achieving the Marraqueta's characteristic crispy crust.

Once the rolls have risen, use a sharp knife to score a deep slash across the top, creating the traditional segmented appearance. Place the tray in the oven and bake for 18-22 minutes or until the rolls are golden brown and sound hollow when tapped.

Remove the rolls from the oven and allow them to cool slightly on a wire rack. Serve warm or at room temperature, paired with butter, jams, or traditional Chilean accompaniments like Pebre (Chilean salsa).