To make bread
Components
- 2 tea cups of wheat flour
- 1½ cups of whole wheat flour (tea measure)
- 1½ cups of water
- One fresh biological yeast tablet (15 g)
- One tablespoon of honey
- 1½ tablespoons of olive oil
- 1 teaspoon of salt
Setup phase
- Combine 1 cup of wheat flour, water, yeast, honey, and olive oil in a bowl. Mix thoroughly until the yeast is dissolved, cover, and let it sit for 30 minutes.
- In a big bowl, combine the remaining wheat flour, whole flour, and salt. Incorporate the yeast dough and knead thoroughly with your hands until the dough becomes smooth. Move the dough to a floured surface and knead for 10 minutes. Cover it with a damp cloth and let it rise for 1 hour. Meanwhile, I will prepare the topping.
For installation and roofing purposes
Components
- 250 g of peeled and deseeded pumpkin
- One onion
- 1 tablespoon of capers
- 1 tablespoon of olive oil
- 1 teaspoon of coarse salt for sprinkling
Setup phase
- Set the oven to 200 °C (high heat) to preheat.
- Peel the pumpkin, slice it in half, take out the seeds, and then wrap it in aluminum foil.
- Place on a baking sheet and bake in the oven for approximately 30 minutes, or until the pumpkin is tender. Take it out of the oven and allow it to cool.
- Rinse the capers under running water. On a cutting board, chop the pumpkin into small cubes. Peel and slice the onion into medium-sized rings. Set aside.
- Reduce the oven temperature to 180 °C (moderate heat). Grease a 30 cm x 25 cm baking tray with oil and dust it with flour.
- Place the dough onto the baking tray and use your fingertips to press it evenly across the entire surface. Spread the topping ingredients, sprinkle with coarse salt, and drizzle with olive oil mixed with water.
- Place in the preheated oven and bake for approximately 30 minutes or until the edges turn golden. Serve warm or at a warm temperature.
