Preparation

• Mix the flour, oil, water, and salt, stirring until all ingredients are well integrated. Do not knead. The amount of water will be adjusted depending on the flour, so that the dough is slightly sticky, but not excessively.
• Let the dough rest, covered, for 30 minutes at room temperature to allow the flavors to develop.
• Turn the dough out onto the counter and crumble the fresh yeast over it. Mix until it is evenly distributed.
• Knead the dough by folding it over itself for one minute (Bertinet method). Place the dough in a lightly floured bowl and cover. Let it rest for 15 minutes in the refrigerator.
• Repeat this process of folding and resting in the refrigerator four more times to achieve an optimal texture.
• Finally, make four to five additional folds in the dough. Then, choose between the following two options:
• Let it rest in a covered bowl at room temperature for two hours for a faster fermentation.
• Alternatively, place it in the refrigerator until the next day (approximately 12 hours). If this cold rest is done, when removing the dough from the refrigerator, allow it to temper for 30 minutes before continuing with the process.
• Once the dough has rested, line a baking tray with parchment paper and grease it where the loaves will be spread.
• Carefully turn the dough out onto a lightly floured surface and cut it in half with a bench scraper to make two loaves. Leave them as they are cut, without stretching or shaping, thus obtaining two short bars.
• Place a loaf on the tray paper and gently stretch it until you achieve a flatbread shape about 40 cm in length. The more stretched and wider it is, the thinner and crunchier the flatbread will be.
• Repeat the same procedure with the other loaf.
• At this point, you may opt to freeze some of the flatbreads. If you've made more dough than necessary, you can freeze the flatbread when it's stretched out on a flat tray that fits in the freezer. Once frozen, transfer it to a food-grade plastic bag. It can be kept frozen for 3 or 4 months without any issues.
• Generously brush the flatbread with olive oil. Note: Soak the pine nuts now to prevent them from over-toasting during baking. It doesn't matter if they soak for more than an hour.
• Let it rest for an hour, avoiding drafts. If it hasn't risen satisfactorily in one hour, let it rest longer. Note: If the dough has been in the fridge overnight, the resting time will be longer, between 2-3 hours, instead of one hour. Note: If starting with a frozen flatbread, first defrost it and then allow this final fermentation process, which may take between 4 and 5 hours.
• Preheat the oven to 250ºC with heat from above and below to ensure even cooking.
• Once the oven is well heated, fill the flatbreads according to preferences:
• Coca DE Forner: Evenly distribute the well-drained pine nuts and then sprinkle sugar on top.
• Coca DE Recapte: Add the desired savory filling, such as caramelized onion and cheese or caramelized onion and ham. If the filling needs cooking, it should be pre-cooked before adding.
• Bake at 250ºC, with heat from above and below, for 10-12 minutes depending on the thickness of the flatbread.
• An alternative cooking method is to opt for 3 minutes with heat only from the bottom and 9 minutes with heat from both top and bottom, similar to bread baking.
• Remove from the oven:
• Baker'S Flatbread: Optionally, it can be drizzled with a splash of anise or brushed with syrup for a caramelized appearance.
• Let cool on a rack. Note: If you want to infuse with anise without brushing, you can add crushed anise seeds to the dough.