Savory wild oregano pie with walnuts

Ingredients

For the oregano mix:

• 1 cup oregano, ground
• 1 cup sumac, ground
• 1 cup brioche crumbs, finely ground
• 2 Tbsp sea salt

Pie topping:

• 3/4 cup oregano mix
• 1/4 cup extra virgin olive oil
• 1/2 vidalia onion, finely diced
• 1/4 cup walnuts, crushed into small pieces

For the dough:

• 3 1/2 cups whole grain flour
• 1 1/2 cups luke warm water
• 1 teaspoon dry active yeast
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 1 teaspoon salt

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Preparation

• For the oregano mix:
  
  This mix will keep in the pantry for six months, or freeze it and use as needed.
• Pie topping:
  
  Mix all ingredients well before spreading on pie dough.
  
  Spread evenly all around the dough.
• Sift the flour in the mixer bowl, add salt, sugar and mix well.
  
  Bloom the yeast in 2 tablespoons of luke warm water.
• Add oil and yeast mix to flour and slowly start adding the water as you mix.
  
  A water as needed to get all the

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