World Flavors Cookbook

Pan de Cristal con Tomate

Catalonia's extraordinary 'glass bread' — impossibly thin, shatteringly crispy, loaded with crushed tomato and olive oil.

Cuisine: Spain

Ingredients

• 500g bread flour
• 420ml water
• 10g salt
• 5g fresh yeast
• 3 tbsp olive oil
• For tomate: 4 ripe tomatoes, halved; extra virgin olive oil; flaky sea salt

Instructions

1. Make an extremely wet dough (85% hydration). Mix until gluten develops.
2. Perform stretch and folds every 30 minutes for 2 hours.
3. Spread very carefully onto oiled baking sheets into thin sheets.
4. Let rest 30 minutes. Bake at 250C for 18-20 minutes until golden and crispy.
5. Rub cut tomato vigorously over the surface, discarding skins.
6. Drizzle with excellent olive oil. Sprinkle with sea salt.