Ingredients

500 g of flour, 25 g of yeast, 75 g of sugar, 10 g of salt, 150 g of olive oil, zest of 1 lemon, 1 orange.

Preparation

Make a starter in stiring 200 g of flour, the yeast and sugar and a glass of tepid water. Leave to rise to 3/4 of an hour. Then blend the olive oil, the 300 remaining grams of flour and salt, the lemon and the orange zests. Stir slowly and leave to rise for 3 hours. Spread the pastry in a round shape of about 30 cm in diameter on a oven-proof pan and leave to rise again for an hour in a warm place, then put the plate in a hot oven (220°) for a 1/4 of an hour. As soon as you take it out of the oven, brush on the olive oil.