Leavened Breads on 🍽️ Recipes & ⚗️ Analysis by Diego

Vegetable Purée Flatbread with Rosemary and Garlic

Thu, 27 Aug 2026 00:00:00 +0000

Vegetable Purée Flatbread with Rosemary and Garlic

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Type 2 flour (semi-wholegrain, stone-milled) you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Type 2 flour (semi-wholegrain, stone-milled) (min g, max g): g

1. Ingredients

Vegetable purée (raw weight, before cooking)

Ingredient	Quantity
Golden onion (about 2 medium)	400 g
Red bell pepper (about 2 medium)	350 g
Peeled garlic cloves (~12-15 cloves)	30 g
Tomato passata (added raw at blending)	100 g
Olive oil (for the pan)	15 g
Fresh rosemary (roughly chopped needles)	5 g
Dried oregano	3 g
Freshly ground black pepper	1 g
(Optional) Paprika (smoked or not)	5 g

Dough

Ingredient	Quantity
Type 2 flour (semi-wholegrain, stone-milled)	750 g
Wholegrain durum wheat semolina (re-milled)	250 g
Water	340 g
Olive oil	60 g
Fresh yeast (or 3 g instant dry yeast)	8 g
Fine salt	13 g

2. Method

Prepare the purée.
Dice 400 g onion, 350 g red bell pepper (remove seeds and membranes) and 30 g garlic cloves, finely chopped.
Grease a pan with 15 g olive oil (indicative, adjust by eye) and heat the oil. Add the vegetables and sauté for about 10 minutes.

One of the first pans I made. I didn't have enough red pepper so I used a yellow one. In any case, I now cut the vegetables finer than this; as soon as I can I'll add a photo of the latest batches.

Put the cooked vegetables in a container (they are hot, I'd avoid plastic). Add 100 g tomato passata (raw), 5 g fresh rosemary, 3 g dried oregano, 1 g black pepper and, if desired, 5 g paprika. Blend until you have a purée. Let cool to room temperature.

Cooked vegetables, transferred to a glass container.

Adding tomato, spices and herbs.

Vegetable purée, blended with an immersion blender.

Make the dough.
Dissolve 8 g fresh yeast in 50 g water, lukewarm, and add it to the flours (750 g type 2 flour and 250 g wholegrain semolina), then add the vegetable purée. Start kneading, then add the remaining 290 g water in a stream as needed: you may need less, depending on how dry or watery the vegetables are.
As soon as there is no free water, add 13 g fine salt and 60 g olive oil. Knead a few minutes until you have a cohesive mass with no unabsorbed flour remaining. No need for a smooth ball; you will get that after the first round of folds. Then cover the bowl with a lid or plate.

This is what the dough looks like after briefly kneading flours, yeast, vegetable purée, oil and salt. In this case I added 200 ml total water per 1 kg total flour. The water is added afterwards, a little at a time, adjusted to how much the purée absorbs.

Folds.
After 30 minutes of covered rest, proceed with the first round of stretch and folds.
Perform two more rounds of stretch and folds at 30-minute intervals.
Bulk fermentation.
Cover again and let rise 3-4 hours at room temperature. The dough should increase by 70-80% (do not wait for a full doubling).

After fermentation is complete, now it goes into the pan. In this case, however, I divided the dough into different pieces so I could experiment with different thicknesses.

Shape.
Generously oil a baking tray (~30×40 cm). Transfer the dough to the tray and stretch it gently with wet hands to fill the edges.
Cover the tray with a clean kitchen towel, or place in a turned-off oven with a cup of hot water, and let rise 50-60 minutes until the dough is puffy and springs back slowly when pressed with a finger.
Bake.
Preheat the oven to 220 °C static. Dimple the surface with oiled fingers. Drizzle with olive oil. For a thinner, crispier result, in addition to dimpling you can prick the dough with a fork or skewer.
Bake for 25-30 minutes until evenly golden and crisp.
Remove from oven and let cool on a wire rack before cutting.

The holes made with the fork are mainly for aesthetic effect, but they help make the flatbread crunchier while still maintaining a bit of softness inside.

From here you can see the different versions better. The central one is the flatbread rolled out like a sheet (about 2 millimeters), it comes out like a cracker. The flavor, however, is identical in all versions.

This is another version I made with a different batch.

Closer view.

3. Storage

Let cool completely on a wire rack before storing (prevents condensation and mould).

Rainbow Cloud Focaccine

Tue, 25 Aug 2026 00:00:00 +0000

Rainbow Cloud Focaccine

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Plain flour (type 0 or type 1) strong you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Plain flour (type 0 or type 1) strong (min g, max g): g

1. Ingredients

Ingredient	%	Quantity
Plain flour (type 0 or type 1) strong	100%	1000 g
Water	78%	780 g
Fine salt	1%	10 g
Extra-virgin olive oil	2%	20 g
Diastatic barley malt	0.5%	5 g
Active dry yeast	0.4%	4 g
(Optional) Dried oregano		to taste

2. Water Roux (Tangzhong)

Ingredient	%	Quantity
Flour from total	7%	70 g
Water from total	35%	350 g

Mix the flour and water in a small saucepan. Cook over medium heat, stirring constantly, until it reaches 65 °C: the mixture thickens into a dense, gelatinous custard-like paste. Remove from heat and cool completely to room temperature before use. The tangzhong gelatinises the starch, which retains more water during baking and gives the crumb superior softness and moisture.

Rustic Focaccine, Crispy Outside and Soft Inside

Tue, 25 Aug 2026 00:00:00 +0000

Rustic Focaccine, Crispy Outside and Soft Inside

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Strong type 1 flour you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Strong type 1 flour (min g, max g): g

Ingredients

Ingredient	Quantity	%
Strong type 1 flour	400 g	40%
Type 2 flour	150 g	15%
Re-milled durum wheat semolina	200 g	20%
Wholemeal rye flour	170 g	17%
Legume flour (chickpea or pea)	80 g	8%
Water	780 g	78%
Fine salt	10 g	1%
Extra-virgin olive oil	20 g	2%
Diastatic barley malt	5 g	0.5%
Active dry yeast	4 g	0.4%

Method

Autolyse (optional but recommended): in a large bowl, combine all the flours with the water. Mix roughly until incorporated. Cover and rest 20-60 minutes. The autolyse allows the flours to fully hydrate and begins gluten development before kneading, making subsequent work shorter and the result more extensible.
Knead: add 5 g malt and 4 g yeast (dissolved in a little water from the total). Knead for a couple of minutes to incorporate, then add 10 g salt and 20 g extra-virgin olive oil. Continue kneading until the flour and oil are fully absorbed. There is no need to achieve a smooth, round ball at this point: that will come after the first fold. Cover the bowl with a lid or a plate.
Bulk rise: perform 3 stretch & folds every 30 minutes, then leave the dough covered at room temperature until doubled in volume.
Cold fermentation: lightly oil the bottom of the container (optional step, but helps with releasing the dough after fermentation). Cover and refrigerate for 12-24 h (up to 48 h possible).
Shaping: divide the dough into 50-100 g pieces. Gently flatten into discs no thicker than 1 cm. Rest covered for 45-60 minutes at room temperature.
Optional brine: emulsify water and oil in a 1:1 ratio by beating with a fork. Brush onto the surface of the focaccine, poke holes with a fork (optional), add dried oregano to taste.
Baking: bake at 250 °C for about 15 minutes (adjust by eye: 2-3 minutes more for a crispier crust, less for softer focaccine).

Technical Notes

Hydration. This recipe uses 78% hydration. It can be varied from 70% up to 80%. I advise against exceeding 80% because the dough becomes significantly harder to work without noticeable benefits to the final product.
Autolyse. This is an optional but recommended step. It consists of mixing flour and water and letting it rest for 20-60 minutes before adding salt and yeast. This time allows the flour to fully hydrate and the gluten to begin forming on its own, resulting in shorter kneading time and a more extensible, workable dough. Reserve a little water from the total to dissolve the yeast separately: it will be easier to incorporate after the autolyse.
Role of each flour. Type 1 flour (40%) provides the structural backbone of the dough thanks to its gluten content (13-14% protein): it is the flour that gives elasticity and holds the others together. Type 2 flour (15%), semi-wholemeal, contributes a more complex flavour and a slightly nutty note, adding fibre without compromising the structure too much; it absorbs slightly more water than type 1. Re-milled semolina (20%) gives the crust its crunch, a golden colour and a "shorter" texture (less elastic, more crumbly): it is the key ingredient that sets the rustic focaccine apart from the cloud-style ones. Rye flour (17%) brings an earthy and slightly tangy flavour, absorbs 10-12% more water than white flour and has very little gluten, so it is the type 1 flour that must compensate structurally. Legume flour (8%), a blend of chickpea, lentil and pea, adds protein, a delicately sweet flavour and a slightly warmer colour, without developing gluten.
Variations. For a smoother, less rustic dough, shift part of the type 2 towards type 1. For an even crunchier crust, shift part of the type 2 towards semolina. The balance between these three flours determines the final character of the focaccina.
Salt. The base dose is 10 g per kg of flour (1%). For a bolder flavour you can go up to 20 g/kg (2%), which is still within the norm for savoury baked goods. Salt should always be added after the autolyse, never in direct contact with the yeast.
Oil. The base dose is 20 g per kg of flour (2%). It can be increased up to 40 g/kg (4%) for better palatability, a softer crumb and longer shelf life. Oil should be incorporated at the end of kneading so it does not interfere with gluten formation.

Diastatic Malt vs Sugar/Honey

	Diastatic malt	Sugar / Honey
Type of nourishment	Active enzymes (alpha and beta-amylase) + simple sugars	Simple sugars only (sucrose/fructose)
Mechanism	Enzymes progressively break down flour starch into maltose, providing continuous nourishment to the yeast throughout fermentation (12-48 h)	Supplies immediately available sugars that yeast exhausts rapidly in the first hours
Osmotic effect	None	At high concentrations draws water from yeast cells by osmosis, slowing fermentation
Long fermentation	Ideal: steady nourishment for 24-48 h+	Unsuitable: after the initial boost there is no more nourishment
Maillard reaction	Produces reducing sugars → golden and aromatic crust	Surface caramelisation (darker colour but different flavour)
Effect on structure	No negative effect; improves crumb structure	Weakens gluten (liquefying effect)

For long fermentations (12-48 h) diastatic malt is clearly preferable. Alternatively, sugar or honey can be used at the same dose (5 g/kg) or omitted entirely: fermentation will still work, but will be less regular and the crust less golden.

Revzora with Type 2 Flour and Water Roux

Mon, 27 Jul 2026 00:00:00 +0000

Revzora with Type 2 Flour and Water Roux

1. Ingredients

Ingredient	Quantity
Water Roux
Semi-wholemeal flour (type 2)	70 g
Water	350 ml
Dough
Semi-wholemeal flour (type 2)	606 g
Cornmeal (polenta flour)	324 g
Warm water	250 ml
Extra-virgin olive oil	108 g
Instant dried yeast	11 g
Salt	13 g
Fresh rosemary	to taste
Coarse salt (for topping)	to taste

2. Preparing the Water Roux

In a small saucepan, whisk together 70 g of type 2 flour with 350 ml of water until smooth and lump-free.
Place over low heat and cook, stirring constantly with a whisk. The mixture will thicken progressively.
Once the temperature reaches 65 °C (the mixture will look like a thick, glossy paste with visible lines when the whisk passes through), remove from the heat.
Transfer to a bowl, cover with cling film pressed directly onto the surface and allow to cool to room temperature before use.

3. Dough and first rise

Dissolve the instant dried yeast in 250 ml of warm water (about 30 °C). Let it rest for 5 minutes.
In a large bowl (or the bowl of a stand mixer), combine the remaining type 2 flour (606 g) and the cornmeal (324 g). Mix briefly.
Pour in the yeast water and the cooled Water Roux. Knead until all ingredients are combined (5-6 minutes by hand, 3-4 minutes with dough hook on low speed).

I'm starting to mix the dough. Personally I use the "no-knead" technique, so I stop as soon as all the flour is absorbed. Pay attention to the bottom of the bowl (or stand mixer or work surface) where there are sometimes flour residues, as you can see in the photo.

Add the extra-virgin olive oil and salt. Continue kneading until the dough is smooth and uniform. It will be soft and slightly sticky: this is normal with the Water Roux method.
(Optional) The original recipe does not call for this, but I prefer to do 2-3 sets of stretch and folds (20-30 minutes apart) before the first rise. After just the first set of folds, the dough already looks great, with a well-formed and visible gluten network.

This is how it looks after the first rest of about 30 minutes, first round of folds and a very quick pre-shape.

Personally I use a lid, so I don't waste plastic wrap at all (I barely use it anymore). The vent you see in the photo is also useful because it allows the gases produced during rest to escape in a controlled way.

First rise: cover the bowl with a damp cloth or cling film and let rise for 2.5-3 hours in a warm spot (oven turned off with the light on, about 26-28 °C). The dough should double in size.

4. Shaping and second rise

Generously oil a baking tray of about 50x40 cm (or two trays of 40x30 cm) with extra-virgin olive oil.
Turn the dough onto the tray and gently stretch it from underneath with oiled hands, without pressing down. If it springs back, let it rest for 5 minutes and try again.
Second rise: cover and let rise on the tray for 30-40 minutes, away from draughts.
If the dough has pulled back, gently stretch it again with your fingertips until it covers the entire tray. Shape a small rim around the edges.

And here it is, after resting in the pan, ready for the oven. I used a brine, not just oil, and added some dried rosemary, but these are optional steps.

Up close you can see the brine and rosemary better.

5. Baking

Preheat a static oven to 200 °C. Place a small tray of water on the bottom of the oven to create steam.
Season the surface with coarse salt, fresh rosemary needles and a drizzle of extra-virgin olive oil.
Bake for 30-35 minutes until the top is golden and crisp.
Remove from the oven, let rest for 5 minutes on a wire rack, then cut into squares and serve.

Just out of the oven, unfortunately the photo doesn't do it justice, properly proofed and with an irresistible aroma.

Crispy crust, soft interior just right.

From the edge you can see the browning is just right, without any burning.

And from here, part of it will be used to make filled rolls and part will go into soup :)

6. Notes

Revzora (also written revzora) is a traditional flatbread from Campo Ligure, in the Ligurian hinterland. The dialect name derives from the verb revza (to scrape, to grate), referring to the crust that forms during baking. Traditionally made with wheat flour and cornmeal, this version uses type 2 flour (semi-wholemeal) which lends a more rustic, nutty character that is consistent with the original spirit of the recipe.

Soft Pizza with Water Roux

Mon, 27 Jul 2026 00:00:00 +0000

Soft Pizza with Water Roux

Ingredients
Water Roux (Tangzhong)
Autolisi
Kneading
Stretch and fold
Cold maturation
Shaping and second rise
Baking
Technical Notes

Ingredients

The flour blend combines the strength of strong type 1 bread flour (expansive gluten network) with re-milled durum wheat semolina (crunch and colour), wholemeal rye flour (flavour and absorption) and a portion of legume flour (extra protein and structure). The water roux pre-gelatinises 7% of the total flour, allowing the dough to reach 78% effective hydration without stickiness.