Oh boy, it has been a very rough January. And an incredible February. And thanks the gods (all of them as I do not follow any specific one) I am still alive. Sweden has never been as dark, cold and grey as this year and our health has suffered from it. But, hey, I am getting well again and also my lust for life is getting back. Which means: let’s bake.
So I opened one of my bread baking books and my attention was captured by an Italy-inspired bread with a super interesting formula including leftover polenta and corn flour, so much that ca. 50% of the bread is actually made of corn and therefore it contains almost 50% less gluten than regular bread. The recipe for this yellow and moist bread brought my mind back to a dear memory, that of pane cunzato, seasoned bread I used to get in very sunny Sicily. In the little island of Levanzo, to be precise, the smallest of the Egadi Islands, just outside the Trapani coast. Every morning during my short but unforgettable stay, I walked up the sunny little streets to get the freshly baked bread, sliced and seasoned with fresh tomatoes, olive oil, salt and oregano. The Sicilian bread was made with a coarse semola di grano (the same used to make cous cous, which is so very present in the Egadi Islands) rather than corn, but the two breads are very similar in color, consistency and taste. SCROLL DOWN FOR THE RECIPE.