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For 8 people (and for a 28 cm diameter cake tin)
500 g extra virgin olive oil
250 g sugar
1 packet of yeast
1 kg flour
grated zest of one lemon
With a whisk, mix oil, sugar and yeast with a grated lemon.
When the mixture is homogeneous remove the whisk and stir in the flour with your hands.
Oiled baking tray and place the dough (it will be pretty hard and uneven, don't worry).
Press well the mass and bake at 180° C for about 20 minutes.
Ricetta dolce gentilmente concessa dallo Chef Giorgio di Villa Faraldi (Imperia), ottima anche per chi è intollerante alle uova ed ai latticini.