Flour of farro in a calzone with pumpkin

Start with the dough. Step 1: mix ½ table spoon of honey, 312 ml of warm water and ½ teaspoon of dried yeast in a recipient. Set aside. Put 455 grams of farro flour and 1 ½ teaspoon of salt in the kitchen robot with the dough hook. Knead slowly and add slowly the yeast mixture and 60 ml of olive oil until you obtain a souple dough. Knead during approx 10 mins. Put the dough in a greased recipient, cover with plastic foil and store at room temperature until the volume has doubled.

Step 2: marinate 200 grams of feta cheese and a can of halved and drained artichokes in sunflower oil, 2 chopped garlic cloves and 1 table spoon of dried oregano for a few hours, or even a day or two before (or buy marinated feta and artichokes).

Chop 1 kilo of butternut pumpkin in cubes of 2 cm. Put on a tray with a baking sheet. Mix with pepper, salt and 2 table spoons of olive oil. Half a garlic bulb. Put the halves on aluminium foil, add a drizzle of olive oil and close the foil. Put the pumpkin and garlic in the oven at 200° for 30 mins, until pumpkin and garlic is soft.

Step 3 : put the dough on a floured surface. Make two equal pieces of flat dough (in between baking paper is an easy way, thanks Donna hay). Spread first the garlic on the dough (leave the edges free). Continue with the pumpkin, feta, artichokes and dried and/or fresh oregano. Create calzones or large pizzas. If you decide to make a calzone spread some egg yolk on the edges and the surface. Finish with some rough sea salt and black (or white) sesame seeds.

Step 4 : bake in the oven at 180° for approx 20-30 mins, until the dough is crispy.


PS I made the calzones for 3p, and kept 1/3 of the dough for a small bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s