Focaccia messinese style. And who will ever different this focaccia from other, you're probably wondering? Meanwhile, together with the pythons Messina (one of VIDEO RECIPES most clicked on my YouTube channel), It is one of the symbols of my city. Secondly, has a number of traditional ingredients which are encoded in a way, and that identify with precision: the Escarole, the Sicilian tuma, salted anchovies (abundant) and the tomato in shell. If you love the Sicilian cuisine, do not waste all my SICILIAN RECIPES and in particular the recipes of MESSINESE KITCHEN, from BRACIOLETTINE to ARANCINI.
Ingredients and process of messinese focaccia
As we only use salt, extra virgin olive oil and lots of black pepper. L & #8217; dough is quite high (Approximately 2 cm), crispy on the bottom but soft all & #8217; inner space, Ben-wrap. Today, unfortunately,, as for the pythons, the tuma don't use hardly anyone. The operators say they do not use it as a matter of consumer taste, I tell you that is simply a matter of cost, the racy costs a tenth. Who still makes Mexican focaccia with tuma or the first salt, prepares only on reservation.
Also on anchovies would be discussed: does not seem to go out of fashion, with the result of tasteless buns and without stain. So in this case I decided to prepararmela alone the focaccia, with the taste of my childhood. The most good, in my memories, remains that of the bakery Astone onto via Garibaldi, that after the renovation is definitely decayed. What you see in picture l & #8217; I made in my house at the beach last summer and l & #8217; I photographed with your mobile phone: the photos are not great either (overexposed as minimum) but since the taste was great I decided to use them.
You will see that nell & #8217; dough (I give you both doses with sourdough be with fresh yeast) There are white wine and lard. You can omit them or replace them but I assure you that the taste and texture will be affected. Why prepare all the right ingredients and, with a little’ of patience, enjoy a dish symbol of Messina. Closing his eyes, you can imagine the wind of the sea of the Strait. Of course, today you are all busy preparing heart-shaped dishes for Valentine's Day (you'll see that I feel a certain dislike for this party), but this recipe could serve sooner or later, then set aside. Have a good day!
Focaccia MESSINESE, doses to a baking sheet of standard sizePrint This
- FOR THE DOUGH:
- 150 grams of semolina Senatore Cappelli semolina
- 350 grams of flour 0
- 30 grams of lard (or extra virgin olive oil)
- 70 grams of refreshed sourdough (or 5 grams of fresh brewer's yeast or 2 dry)
- 320 milliliters of natural mineral water
- 30 milliliters of white wine
- 10 grams of sugar
- 12 grams of salt
- FOR THE DRESSING:
- a head of curly endive
- salted anchovies, to taste
- 600 grams of tuma or first salt
- Cherry type tomatoes, to taste
- salt and black pepper, to taste
- extra virgin olive oil, to taste
For the base of Messina focaccia: put into the mixer the flours, the white wine and 300 milliliters of natural mineral water at room temperature (if you use the dry yeast merge also that). Knead and, when you obtain a coarse clay, let stand for 30 minutes (autolysis). Add the yeast into small pieces and knead. Then add the salt dissolved in 20 milliliters of water remaining, sugar and lard (or extra virgin olive oil). Knead for about 15 minutes or until a smooth dough, Soft and smooth. Transfer the dough in a lightly greased bowl with oil and cover with plastic wrap. At this point you can choose whether to put the dough in the refrigerator for 12 hours, then bring it back to room temperature and continue with the normal rise, or whether to let the dough rise in the day. In the latter case, let it rise until it doubles (the timing varies greatly depending on the type of yeast that you have chosen, with that of beer will take at least 3 hours, with sourdough at least 5).
For the dressing: carefully wash the curly endive, and dab it dry as possible so that it is completely dry. Cut it into small pieces and season with olive oil and salt. Wash and clean the tomatoes and cut into slices, toss with olive oil and salt.
Desalt under running water anchovies. Cut into slices not too thin cheese and make chopped anchovies.
Once the dough is doubled, spread it on a lightly greased baking dish with extra virgin olive oil: It will be a soft dough, so you have to spread it with the tips of his fingers oiled. Cover with plastic wrap and let rise for another hour at room temperature.
Preheat oven to 200 degrees static. Bake the base of Messina focaccia for 15 minutes. Remove from oven and distributed over the order: the anchovies, the cheese, abundant curly endive (do not worry if it seems to have put a lot of great, It will be reduced by 90%) and tomatoes. Season with freshly ground black pepper, a little salt and a drizzle of extra virgin olive oil. Bake again for 15 minutes, then change the setting and move on to a convection oven for another 10 minutes or until vegetables and tomatoes will not be slightly wilted and the bottom of the messinese focaccia will not be well browned. Serve immediately, Enjoy your meal!
THE PAIRING: Here comes da Messina drink to match the best in this recipe. We suggest the “Beer Doc 15 Cruda", the lager type bottom-fermenting, produced by the Brewery Messina: fresh, balanced, slightly bitter.