Focaccia messinese style: original recipe

How to make the real and authentic Messina focaccia at home in the original and traditional recipe

The Messina focaccia in the original and traditional recipe of the Sicilian rotisserie prepared by a Messina Doc. And what will ever be different about this focaccia Messina from the others, you're probably wondering? Meanwhile, together with MESSINESE PYTHONS (one of VIDEO RECIPES most clicked on my YouTube channel), It is one of the symbols of my city. Secondly, the Authentic Messina focaccia has a number of traditional ingredients that are in a certain way encoded, and that identify with precision: the escarole (which in Messina identifies curly endive), il cheese Sicilian tuma, the salted anchovies (abundant) and the Shell cherry tomato. If you love the Sicilian cuisine, don't miss all mine SICILIAN RECIPES and in particular the recipes of MESSINESE KITCHEN, come on CHOPS to ARANCINI Messina.

Here I show you the RECIPE VIDEO step by step of this focaccia, Too bad you can't smell it!

If you prefer a different dough from that of this Typical focaccia of the Sicilian rotisserie, or without lard, You can try the recipe of the PIZZA IN A MESSINA PAN. Same seasoning but different dough, easier.

Ingredients and procedure of the original recipe of Messina focaccia

Come Condiment In the traditional Messina focaccia only salt is used, extra virgin olive oil and lots of black pepper. L’Dough of the Messina focaccia it's quite high (Approximately 2 cm), crispy on the bottom but soft all & #8217; inner space, Ben-wrap. Today, unfortunately,, as also happens with pidons (also called pythons), the cheese sent (a fresh first seasoning pecorino or cow's milk cheese, without the salt) It is no longer used in almost any rotisserie and focacceria. The shopkeepers say they do not use tuma cheese for reasons of consumer taste. In my opinion, it's just a question of cost, given that industrially made string cheese costs much less than tuma. Focaccia shops that use all traditional ingredients to produce Messina focaccia are now rare. For the most part, the addresses that still do the Messina focaccia with tuma they prepare it only upon reservation.

Fresh tumour, anchovies and endive: The inevitable ingredients in Messina focaccia

Also on the anchovies There would be some discussion: does not seem to go out of fashion, with the result of tasteless buns and without stain. So, also in this case I decided to prepare it myself focaccia Messina, with the taste of my childhood. The most good, in my memories, remains what he did (in the nineties) the Astone bakery in via Garibaldi.

You will see that in the dough (I give you both doses with sourdough be with fresh yeast) There are white wine and lard. You can omit or replace them, but I assure you that the taste and consistency will be affected. For which, prepare all the right ingredients and, with a little’ of patience, you will taste one of the symbolic dishes of the Messina and Sicilian rotisserie. Closing his eyes, you can imagine the wind of the sea of the Strait. Have a good day!

FOCACCIA MESSINESE TRADITIONAL RECIPE

Portions: 6 Preparation: 40 minutes Cooking: 15 minutes 15 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.7/5

( 34 voted )

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Ingredients

doses to a baking sheet of standard size

• FOR THE DOUGH

150 grams of semolina Senatore Cappelli semolina

350 grams of zero type flour

40 g lard (or extra virgin olive oil)

70 grams of refreshed sourdough (or 5 grams of fresh brewer's yeast or 2 grams of dry brewer's yeast)

320 milliliters of natural mineral water

30 milliliters of white wine (optional)

10 grams of granulated sugar

12 grams of fine salt

• FOR THE DRESSING

a head of curly endive (called 'scarole' in the Messina area)

salted anchovies

600 grams of fresh tuma cheese (unseasoned)

cherry tomatoes "to shell" the Piccadilly type (Pachino IGP)

salt and black pepper

extra virgin olive oil

Procedure

FOR THE BASE OF THE FOCACCIA - Put the two flours into the mixer, the white wine and 300 milliliters of natural mineral water at room temperature. Add the dry brewer's yeast or the Sourdough starter in small pieces. Knead coarsely and let it rest for 20 minutes.

Dissolve the salt in the remaining 20 milliliters of water and add to the dough. Add the sugar and lard (or extra virgin olive oil). Knead for about 15 minutes or until a smooth dough, Soft and smooth.

LEAVING - Transfer the dough to a slightly greased oil bowl and cover with plastic wrap. At this point, you can choose whether to put the dough in refrigerator for 12 hours, then bring it back to room temperature and continue with the normal rise, or leave the dough to rise during the day at a room temperature of around 22 degrees.

In the latter case, let it rise until it doubles in volume. The timing varies greatly based on the temperature and the type of yeast you have chosen: with that of beer will take at least 3 hours, with the yeast at least 5 hours.

FOR THE DRESSING - Wash the curly endive carefully, dry it with a clean cloth or absorbent paper. Do what you can to ensure it is completely dry. Cut the curly endive into small pieces and season it with extra virgin olive oil and fine salt. Wash and clean the tomatoes and cut them into wedges or halves. Season the tomatoes with extra virgin olive oil and fine salt.

Desalt the anchovies under running water. Cut the cheese into cubes of approximately 1 cm. Divide the anchovies into small pieces.

Once the dough has doubled in volume, 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 cling film and let rise for another hour at room temperature.

COOKING - Preheat the oven to 220 degrees in static mode (with heat coming from both the top and bottom). Season the focaccia by placing the ingredients on the dough in this order: anchovies first, then the cheese in pieces, then an abundant quantity of curly endive (do not worry if it seems to have put a lot of great, because during cooking it will significantly reduce the volume) e, In the end, the tomato pieces.

Season with freshly ground black pepper, a little salt and a drizzle of extra virgin olive oil. Bake for about 15-18 minutes. If you notice your curly endive starting to darken and wilt excessively, lower the position of the pan in the oven or place a sheet of baking paper or silver paper on the surface of the focaccia to protect it from the heat. The Focaccia Messina must be crunchy at the base but soft inside. Serve immediately, Enjoy your meal!

Note

Combination: 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 Brewery Messina: fresh, balanced, slightly bitter.