During this period of confinement, when a whirlwind of disturbing news threatens to get our spirits down, the kitchen becomes a shelter and a place for good company: it's the place where we bridge any differences we may have, the place where we share our best moments. And to do so, there is nothing better than recovering the pleasure of cooking and taking care of others and ourselves. Filipa's recipe brings us back to the essentials, to a way of cooking in which the ingredients regain center stage and time stretches out, because there are no shortcuts to be taken.
● 400 g white spelt flour
● 100 g corn flour
● 75 g sourdough or 4.5 g natural yeast
● 7 g salt
● 300 ml warm water
● 3 tbsp extra virgin olive oil
● 1 tbsp chopped rosemary
Start activating the yeast, mixing it in water for 5 min (if using yeast).
Mix the flours, rosemary and salt well.
Add the dissolved yeast or the sourdough and then the water. Mix until you get a soft dough.
Knead for 10 minutes, let stand for 15-20 minutes and knead for another 5 minutes.
Leave to stand again and knead one last time for 5-10 minutes.
Cover with a cloth and let rise at room temperature for 8 to 12 hours or in the refrigerator for 8 to 48 hours (depending on the type of fermentation required and the temperature of the kitchen). In the refrigerator, fermentation becomes slower and more consistent, as the temperature is always the same. The longer the fermentation time, the easier it will be to digest the flour.
Remove from the refrigerator and when the dough is at room temperature, place on a baking sheet greased with olive oil and salt. Press down to spread the dough into a flat, rectangular shape. Sprinkle on top with rosemary, some salt and more olive oil. Let the dough rest for another 30 minutes and bake at 190ºC for 25 minutes.
Allow to cool completely before cutting.
Photographer: Adrian Pedrazas Profumo