Cañada bread is one of the most loved specialties of Aragonese pastry making, especially in the province of Teruel. It is prepared with the same dough as bread, but moistened with a good splash of extra virgin olive oil. In some cities it is also called oil cake –not to be confused with the southern flaky version–, and each baker has his own way of marking it with his hands.
His name has nothing to do with shepherds; Although it seems tempting to imagine it, but probably with the ancient ravines or roads where these breads were transported and baked. In municipal ovens the marking served to recognize who owned each ravine once cooked.
Some gestures have been preserved for generations, such as the signature made with the tips of floured fingers. Cañada bread has something profoundly Mediterranean about it: flat dough, golden crust, oil… it undoubtedly shares a spirit with cocas or focaccia.
Difficulty: Kneading is not difficult, but it can seem cumbersome the first time.
Ingredients
For two loaves
- 500 g of strong flour
- 12 g of fresh yeast
- 275 g of water
- 60 g of extra virgin olive oil
- 10 g of salt
- 60 g extra virgin olive oil (for painting)
Instructions
Dissolve the yeast in the warm water.
In a large bowl mix the flour with the crumbled yeast, water and oil. Knead – first in the bowl and then on the surface – until you obtain a smooth dough.
Leave to rest for 10 minutes and add salt. Knead again until you obtain an elastic and smooth dough.
Form a ball, place it in a lightly greased bowl, cover with cling film and let it rise for a couple of hours or until it has doubled in volume.
Preheat the oven to 220°C.
Divide the dough in two, roll out the dough on a baking tray with baking paper, giving it a flat oval shape (about two centimeters thick).
Leave to rest for 20 minutes, then score the surface with your fingertips – you can also press the dough, forming vertical ridges – and brush generously with the remaining oil.
Bake for 20–25 minutes, until golden and crisp. Let it cool on a wire rack and, if you want, add a little more oil on top.
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