Preparation

• Place the flour in a bowl, add the yeast, sugar, and warm water gradually. As it gets absorbed, add a bit more. Continue this way until you have used all the water, now add the salt and knead until the dough is smooth and no longer sticky.

  Flour a container, place the ball of dough inside, sprinkle flour on top, cover with plastic wrap, then with a kitchen towel, and let it rise for about 12 hours.

  

• After the time has passed, your dough will have tripled in size. Remove it from the container, place it on a work surface, knead it again, and divide it into two pieces, one larger and the other slightly smaller (wrap them in plastic wrap to prevent drying out).

  

• Wash and clean the leek onions, removing the roots and wilted leaves, and cut them into three or four pieces. Cut the bulb part into four parts, the thicker stems, and the larger leaves into two parts.

  

• Put some olive oil in a pan, add the leek onions, salt, and cook on low heat for about 20 minutes or until they are well dried. The flame must be quite low to prevent coloring and keep them more digestible. Finally, adjust the salt, add the sweet paprika, mix, and let it cool slightly.

  

• Roll out the larger piece of dough, forming a circle about 13.5 inches in diameter. Grease a 12-inch diameter baking pan and cover the base and sides with the dough, leaving about 1 inch over the edges.

  

• Place the leek onions evenly in the pan and top with pitted olives.

  

• Now roll out the smaller piece of dough, forming a circle about 11.5 inches in diameter, place it over the vegetables, tuck the edges inward, and seal well with a fork. Prick the surface to prevent it from puffing up during baking. Brush with olive oil.

  

• Bake at 350°F for 30-35 minutes.

  

• Enjoy your meal!