We melt the yeast in lukewarm water, then we add the flour, salt and we stir until a thick slurry is created.
We chop the olives, pepper, herbs and we mix. We let the mixture expand for one hour. Using two wet spoons we cut the dough into balls and we fry in a lot of olive oil. For the dip we mix the yoghurt with the lemon zest and the chopped fennel.