Dissolve the brewer’s yeast in 1.5 cups of warm water.

Pile the flour on a flat work surface. Add the dissolved yeast and salt to the flour. Knead until you have a uniform dough.

Transfer the dough into a bowl and cover it with a damp kitchen towel. Set aside and let it rise for around 1 hour.

In a blender, purée the black olives, Taggiasca olives, and sun-dried tomatoes. Add 1 tablespoon of olive oil and 2 tablespoons of water, blending until creamy.

Line the bottom of a 10-inch cake pan with parchment paper.

Using a rolling pin, roll out the dough into a square about 1/8 inch thick. Trim the sides and spread the olive-tomato purée over the entire surface. Sprinkle the drained capers on top.

Cut the dough into 8 strips, each 2.5 inches wide. Roll each strip into pinwheels and arrange them in the cake pan to form a flower shape: one pinwheel in the middle and the others around it, leaving some space between each.

Let the dough rise again, covered, for an additional hour.

Preheat the oven to 375°F. Brush the top of the pinwheels with a little olive oil.

Bake for 45-50 minutes, or until golden brown.