Spanish Olive Empanada with Olive Crust

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped fresh tomato
• 2 cups chopped red bell pepper
• 3 cups chopped onion
• 1 tablespoon minced garlic
• 5 tablespoons olive oil
• 1 cup Spanish black olives, chopped
• 1 cup Spanish Gordal olives, chopped
• 1 cup Spanish Manzanilla olives, chopped
• 1 tablespoon smoked Spanish paprika
• 2 tablespoons Sherry vinegar
• 1 teaspoon dry active yeast
• 2/3 cup warm water
• 4 tablespoons butter, melted
• 1/2 cup olive oil
• 1 egg, beaten
• 1 pinch saffron
• 3 1/2 all-purpose flour
• 1/4 cup minced Spanish black olives
• Salt and pepper to taste