Why should you prefer to cook bread in a pot? There are two main effects: the initial containment of humidity and then the distribution of heat and its correct diffusion. If we initially use the Pyrex lid, we then remove it to allow water evaporation and the formation of a dry, crispy crust. The pan will also continue to cook the bread when the oven is switched off. The best thing to do is to take the bread out of the oven a few minutes before the end of cooking, taking care not to burn yourself. The pan should be placed in the oven empty and oiled on the surface. This will accumulate heat and release it when it reaches a certain temperature.

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Ingredients

For the pre-dough

• 100 g Manitoba type “0” flour
• 100 g water
• 3 g fresh brewer’s yeast

For the actual dough

• 400 g Manitoba type “0” flour
• 300 g durum wheat semolina
• 300 g water
• 3 g of brewer’s yeast
• 40 g extra virgin olive oil
• 20 g salt
• 150 g chopped green olives

Preparation methodology

In a container, preferably high and narrow, dissolve the yeast in the water. Add the flour and mix well to create a smooth dough. Let rise until doubled.

When the dough has risen, put all the pre-dough into the bowl of the planetary mixer or start mixing.

Add the Manitoba type “0” flour, the sifted durum wheat flour, the brewer’s yeast, and the water.

Knead until the ingredients are combined.

Add the salt and then the oil in several stages.

Knead until it develops a stringy texture.

Add the chopped olives and continue to knead until they are incorporated into the mixture.

Turn the dough out onto a lightly floured work surface, give it a spherical shape and place it in a lightly oiled bowl.

Continue the rising until doubled.

Once the dough has risen, turn it out onto the work surface and deflate it.

Roll out the dough into a square and fold in the reinforcements.

Fold the corners towards the centre, joining them.

Repeat the same operation another time with the new square that has formed.

Turn the dough over with the fold down and the smooth side up.

Roll and form a ball.

Place the dough on a sheet of greaseproof paper, lightly dusted with semolina, and leave to rise under a dome.

Let rise until doubled.

Heat the Ghisanativa cast iron pan in the oven at 250°C.

When the dough has finished its second and final rising, quickly but very carefully remove the pan from the oven and gently place the dough inside it.

Cover with the lid and cook in the oven at 250°C in static mode for 35 minutes, then remove the Pyrex lid and continue cooking for a further 20 minutes by lowering the oven to 220°C.

Take it out of the oven a few minutes earlier. Ghisanativa continues to bake.

Stefania Fracasso

“My name is Stefania Fracasso, born in 1977 under the sign of Pisces. If I had to compare all their positive and negative characteristics, I would say that I am a perfect representative of this sign of the zodiac, especially on the creative side. I consider myself a woman in constant change, in continuous evolution.

About 6 years ago I opened my blog where I started to talk about my culinary experiences, my logbook.

I was born with a great passion for leavened products, and I studied the subject in depth by attending courses with masters of baking such as Giorilli, Morandin, Montanari and Montersino. By chance, although I prefer to call it destiny, I met photography.

And it was love at first sight.

I start combining recipes and images to create storytelling that can remind us of ancient flavours and traditions but with a touch of innovation.

I define myself as a content creator, I develop personalised recipes for brands by studying their products and I collaborate with editorial magazines. In 2019 I won the Best Food Photo award for Igers Italia. My dream is to publish my own book, with my photographs and recipes.”

This recipe was prepared on