Ingredients for 4-6 people
For the dough
- 1 sachet of dry yeast (powder)
- 1/4 cup coffee olive oil
- 1 tablespoon salt dissolved in (about 1½ glass of water) lukewarm water
- 750 grams of hard flour
- 1/2 teaspoon sugar
For stuffing
- 3 ripe and firm tomatoes
- 3 dried onions
- 2 colored peppers
- 1 tablespoon oregano
- a few chopped olives
- salt
- freshly ground pepper
- 4 tablespoon of olive oil
Implementation
For the dough
- Sift the flour into a bowl. Sprinkle with yeast and sugar.
- Add the olive oil and rub the flour with the remaining ingredients with your fingers.
- Gradually add water and salt and knead until the dough is uniform and does not stick to the hands.
- Lightly grease a bowl and put in the dough. Cover the bowl with cling film or cloth and let it double in volume for about 45 minutes to 1 hour.
For stuffing
- Meanwhile, remove the seeds from the tomatoes and their juices and chop them into squares.
- Cut the onions and peppers into squares. Once the dough has risen, grease a shallow 36 cm pie pan or the shallow oven pan.
- Spread the dough with your fingers until it covers the entire surface of the pan. Place the chopped vegetables on top, ie the tomatoes, onion, peppers and olives, chopped.
- Sprinkle with oregano and salt and pepper the pie. Drizzle with olive oil and bake at 170 degrees on the heating elements, on the last grill of the oven, for 50 minutes until golden brown.