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.

Revzora on 🍽️ Recipes & ⚗️ Analysis by Diego

Revzora with Type 2 Flour and Water Roux

Revzora with Type 2 Flour and Water Roux

1. Ingredients

2. Preparing the Water Roux

3. Dough and first rise

4. Shaping and second rise

5. Baking

6. Notes