Gaeta-style seafood pie stuffed with tuna sauce and olives
150 g tuna in oil (For the filling)
150 g pitted black olives (For the filling)
250 g all-purpose flour (For the pie)
175 ml water (For the pie)
5 g fresh brewer's yeast (For the pie)
Durum wheat flower, to taste (For the pie)
5 g salt (For the pie)
Extra virgin olive oil, to taste (For the pie)
Melt the yeast in water. Add some of the flour and start mixing with your hands.
Add the salt and then gradually add the remaining flour. Knead into a ball and let it rise in a sealed container until it doubles in size.
Place the tuna sauce, drained tuna and black olives into a bowl and set it aside.
Once the dough has risen, cut it in half.
Roll each half out thinly and use one half to cover a pie pan, allowing it to extend over the edge.
Pour the mixture into the pie base and level it out.
Cover with the second layer of dough and seal the edges. Remove any excess dough. Brush the surface with oil.
Cook in a pre-heated oven at 200°C for 30 minutes. Ensure the surface is golden brown.
Allow to cool slightly before serving.