Here is the recipe for Fogassin su la gradela, the traditional cake lovingly baked by the ladies in Cavaion Veronese that was served last Sunday at our Fête for the new oil.
300 g all-purpose flour – 3 or 4 tablespoons sugar – 1 pinch salt – 1 pinch baking soda – zest of one lemon – 3 tablespoons extra virgin olive oil, plus a little extra to drizzle over the fogassin – milk as required
Make a well in the flour, and place in it the salt, baking soda, lemon zest, sugar and oil. Mix everything together with a fork. When the dough starts to come together, slowly add some milk and knead well.
Flatten the dough with a rolling pin, and shape it into a rounded rectangle. Brush the upper and lower surfaces with oil, then place it on a sizzling griddle (the gradela). If you are lucky enough to have a fireplace, you can cook it over its hot cinders, taking care to turn it over often, so as to ensure that the surface is nice and crispy, while the inside stays tender and soft.
A fogassin should be served at room temperature or slightly warmer, with jam or honey.