Pairs well with Focaccia Messinese with Escarole, Cherry Tomatoes, and Anchovies
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Focaccia Messinese with Escarole, Cherry Tomatoes, and Anchovies
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A traditional Sicilian focaccia from Messina, soft and full of flavor, topped with escarole, cherry tomatoes, anchovies, and Tuma cheese. Perfect to share with friends and family, paired wonderfully with a Leffe Blonde beer.
00:20:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- all-purpose flour (farina 00) - 400 g (400 g)
- semolina flour - 100 g (100 g)
- sugar - 15 g (15 g)
- salt - 12 g (12 g)
- lard (strutto) - 50 g (50 g)
- fresh yeast (lievito di birra) - 25 g (25 g)
- water - 260 g (260 g)
- escarole - 1 head (1 head, cut into very small pieces)
- olive oil - watch the video to see (to season escarole and dough, quantity as needed)
- black pepper - watch the video to see (to season escarole generously)
- salt - watch the video to see (to season escarole and dough, quantity as needed)
- Tuma cheese or similar melting cheese - 100 g (100 g, grated or chopped)
- anchovy fillets - watch the video to see (quantity as preferred for topping)
- cherry tomatoes - 100 g (100 g, diced and seasoned with salt and oil)
Instructions
- Prepare the dough: Mix the all-purpose flour, semolina flour, sugar, and lard. Dissolve the fresh yeast in water and add to the flour mixture. After a few moments, add salt and knead until you obtain a smooth and homogeneous dough ball.
- Let the dough rise: Cover the dough and let it rise until it doubles in size, approximately 1 to 2 hours.
- Prepare the escarole: While the dough rises, cut the escarole into very small pieces. Season it generously with olive oil until shiny, salt, and plenty of black pepper.
- Shape the focaccia base: Roll out the risen dough in a baking pan lined with parchment paper, using oiled hands to spread it evenly.
- Add toppings: Place anchovy fillets on the dough base, then add a layer of chopped or grated Tuma cheese. Spread the seasoned escarole over the cheese, followed by the diced cherry tomatoes. Finish with the remaining Tuma cheese on top.
- Final rest: Let the assembled focaccia rest for about 30 minutes before baking.
- Bake: Bake in a preheated ventilated oven at 190°C (374°F) for about 20 minutes or until the focaccia is golden brown on top and bottom.
- Serve: Remove from the oven and serve warm, ideally paired with a Leffe Blonde beer or your preferred beverage.
