I found this recipe in Fine Cooking Magazine, and have made it a number of times now. The best thing is, you make it, stick it in the fridge, it keeps well, and is ready to use for up to 2 weeks! Olive oil makes the dough tender, and a little sugar encourages browning and boosts the flavor. You can also double or triple this recipe. Make sure you allow time for it to chill in the refrigerator. I find it's best after cooling in there for at least a day.