Preparation

• Place the flour in a mound on a work surface, add the yeast, sugar, and warm water little by little. As the water is absorbed, keep adding more. Continue until all the water is used, then add the salt and knead until the dough is smooth and no longer sticky.

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

  

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

  

• Now wash and clean the spring onion, removing roots and wilted leaves, and cut it 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 and add the spring onion, add salt, and cook over low heat for about 20 minutes, until well dried. Keep the flame low to avoid browning and ensure they remain more digestible. Adjust salt, add sweet paprika, stir, and let cool slightly.

  

• Roll out the larger dough ball into a circle about 13 1/2 inches in diameter. Butter a pan of 11 3/4 inches in diameter and line the bottom and edges up to about 1 inch with the dough.

  

• Place the spring onions in the pan, spreading them out evenly, and place the pitted olives on top.

  

• Roll out the smaller dough ball into a circle about 11 1/2 inches in diameter, place it over the vegetables, fold the edges inward, and seal well with the tines of a fork. Prick the surface to prevent it from puffing up during baking. Brush with olive oil.

  

• Bake at 356°F for 30/35 minutes.

  

• And enjoy your meal!