For the dough:
To spread on the tigelle:
Mix the yeast with a 1/4 cup of warm water and set aside for 5 minutes.
Mound the flour in the center of the work space and make a well in the center. Add the olive oil, the wine, the yolks, salt and the yeast and water mixture and proceed as for making pasta. When the dough has started to come together as a ball, knead for about 10 minutes to form a smooth dough. Cover and set in a warm, dry place for 1 hour.
Roll the dough out to form a cylinder 3 inches in diameter. Rip off small pieces by hand (do not use a knife, as it will impede proper rising) and roll each piece out to form a relatively flat disk. Set aside to rise for 30 minutes.
Heat the tile molds in the oven at 425 degrees F for 30 minutes. Remove the tile molds and pat the risen pieces of dough onto the mold and replace in the oven to cook for 3 to 4 minutes. Remove and continue process until dough is all cooked. Eat them as they come out of the oven, spread with squaquerone or stracchino.