Savoury Emmer Couronne

Method

1. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
2. Stir in tepid water, and when everything looks craggy and lumpy, stir a spoon of oil from the artichokes.
3. Using your hands, gather everything together into a doughy mass.
4. Knead the dough in its bowl for 100 presses.
5. Cover the bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
6. Roughly chop the artichokes, cut the cheese into cubes and reserve these for later.
7. Line a baking tray with parchment and dust it with flour.
8. Knead the dough for another 100 presses.
9. Lightly dust the work surface with flour and roll the dough into a 50cm/20” cylinder.
10. Transfer the dough onto the prepared tray, forming it into a circle. Moisten the ends of the dough with water and press them together.
11. Flatten the dough so the circle is at least 10cm/4” wide all round.
12. Spread the pesto over the dough.
13. Arrange the artichokes and cheese cubes on the pesto. Scatter the pine nuts on top.
14. Draw up the edges of the dough to roughly enclose the filling, pinching the dough together between the artichokes.
15. Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 25 minutes.
16. Pre-heat the oven.
17. Remove the cling film and bake for 30-35 minutes until golden brown and oozing.