Put the flour in a wide bowl and mix thoroughly with the yeast. Add water, oil and salt and prepare the ingredients with a mixer with dough hook at the beginning on the lowest, then on the highest speed for about 5 minutes to a smooth dough. Leave the dough in a warm place until it has visibly increased in size.
Clean, rinse and cut leeks into rings. Clean the mushrooms and cut them into slices. Heat oil, sauté vegetables in it and cool. Leave some leek rings and mushrooms for garnish.
Put flour in a wide dish and stir with milk, salt and pepper. Add beef broth (dissolved in hot water) and juice of one lemon, season with soy sauce and mix with vegetables.
Knead the dough well repeatedly, roll out 2/3 of the dough on the bottom of a greased tart springform pan (about 28 cm ø), form the rest into a roll, place it as a rim on the dough bottom and press it to the pan so that a 2-3 cm high rim is formed. Prick the dough bottom a few times with a fork, put the filling on top and cover with Camembert slices. Arrange olives on top, garnish with the leek and mushroom slices left behind, let stand repeatedly in a warm place until the dough has visibly increased in size, then put the mold on the broiler in the heated oven and bake for about half an hour at 200-255 degrees.
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