Pistoccu, typical of Ogliastra, is among the oldest breads in the Mediterranean
Sardinia, a land of wheat since ancient times, can boast hundreds of types of bread among its baked goods. Among the most famous is undoubtedly the pistoccu, typical of Ogliastra. It is one of the oldest breads in the Mediterranean. It takes the form of a thin toasted pastry. Its name probably originates from the Latin “Bise Cottum” and means cookie because it is baked twice in a wood-fired oven. Although its production today also has a semi-industrial character, it still remains a largely artisanal product, laboriously prepared by the skilled hands of Ogliastra women.
Its origins are very ancient and linked to the island’s agro-pastoral tradition: su pistoccu, in fact, was habitually used by farmers and shepherds forced to stay away from home for many days. This type of bread kept exceptionally well inside the saddlebags, so much so that it remained fragrant and crispy for up to a month. When it became too dry, it could be softened with water, a mode of consumption that has remained unchanged over time.
This is an extremely versatile bread. It can be eaten as is, but also reheated in the oven or on the grill, with a drizzle of oil on top and a little salt. It is delicious served alone or with cheese and cold cuts, always strictly accompanied by a glass of wine. Also irresistible is a cream of pecorino or goat cheese.
Ingredients:
- 5 kg of whole-wheat semolina
- 1.5 kg of remilled semolina
- 1 kg durum wheat flour or remilled semolina flour
- 75 g of brewer’s yeast
- 120 g salt
- Approximately 450 ml of water per kg of flour (room temperature or lukewarm)
Preparation:
Dissolve brewer’s yeast in a little water, put in planetary mixer. Add the flours and last of all the salt. Knead everything for about 15 to 20 minutes, add water if necessary. Care must be taken not to overheat the dough. When the impact is well blended and has the right consistency, put it to rest in a well-covered container for about half an hour. In the meantime, turn on the wood-fired oven for about 1 1/2 hours.
After the dough has rested, take it a little at a time and knead it with your hands, forming a cylinder. Cut into 2 to 3 cm. thick slices and on the generously seeded surface crush the circles with your hands, creating an oval. Pass them through the sheeter to a high number and then to a finer thickness. Seed well and then lay the sheets on tablecloths making several layers cover and let rise again for about 1 1/2 hours.
Test the heat of the oven by placing a sheet of pastry and it should puff up like a balloon in a few seconds, if not let the oven temper again. Bake the sheets is as soon as they are puffed up take them out, split them in half with a serrated knife and stack them. At this point proceed with toasting, bake the pistoccu sheets again and brown them. Allow to cool before storing.