Rustic Pie with Escarole and Olives

To prepare the dough:

Dissolve the yeast in a little water, add the sugar.

Mix the flour and starch with the oil, water, and salt, add the yeast, knead and let rise for 3 hours.

To prepare the filling:

Blanch the escarole, chop it and sauté in a pan with oil and garlic.

Add the olives, salted anchovies, pine nuts, raisins, and capers (optional). Adjust the salt.

From the dough, make two discs.

Fill with the escarole, brush with oil and bake in the oven at 200°C for 50 minutes.