Home » Focaccia messinese style: original recipe

Focaccia messinese style: original recipe

How to make traditional Messina focaccia at home

by Ada Parisi
5 min read
Focaccia messinese: ricetta originale

How to make the real and authentic Messina focaccia at home

The Messina focaccia in the original and traditional Sicilian recipe 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 the pythons Messina (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 (or endive), the Sicilian tuma, the salted anchovies (abundant) and the Shell cherry tomato. 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 Messina.

If you prefer a different dough, lard-free, You can try the recipe of the PIZZA IN A MESSINA PAN: Same condiment but different dough, easier.

Ingredients and procedure for making Messina focaccia

What 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 for the pythons, the sent Almost no one uses it anymore. 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 Messina focaccia with Tuma or the first sale, prepares only on reservation.

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 that of the bakery Astone onto via Garibaldi, that after the renovation is definitely decayed. The focaccia Messina As you can see in the picture, I prepared it in my beach house last summer and I photographed it with my 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 in the 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, you will taste one of the symbols of Messina dishes. Closing his eyes, you can imagine the wind of the sea of the Strait. Have a good day!

Focaccia messinese: ricetta originale

Focaccia MESSINESE, doses to a baking sheet of standard size

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.7/5
( 6 voted )



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


a head of curly endive

salted anchovies, to taste

600 grams of tuma or first salt

Pachino tomatoes PGI

salt and black pepper

extra virgin olive oil


For the base of Messina focaccia: put in the kneading machine the two 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 to a lightly oiled bowl and cover with food film. 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: wash the curly endive carefully, 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.

Salt anchovies under running water. 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 food film and let rise for another hour at room temperature.

Preheat oven to 200 degrees static. Bake the base of Messina focaccia for 15 minutes. Churn out and distribute on top in 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!


MATCHING: 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.

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Danilo 19 November 2023 - 18:42

Good morning,
The dose described is sufficient to fill the tray of a standard oven?

Ada Parisi 20 November 2023 - 11:57

Exactly, Good luck with your work. ADA

Serafina February 25, 2022 - 13:43

Good morning I have to make the focaccia alla messinese . Only today I see this channel
I would be satisfied if you can tell me how much yeast it takes in a kilo and a half of focaccia
How much flour semolina and yeast thank you

Ada Parisi February 25, 2022 - 14:06

Hello Serafina, to make a kilo and a half of focaccia you have to double the doses compared to these that you find in the recipe, obviously then you have to consider the seasoning, so the overall weight will probably be higher. Have a good day, ADA

elisabetta 15 February 2018 - 08:36

Drives me crazy

Simona 9 February 2023 - 11:49

What goodness éd exactly as I do it.
I never did the pre-cooking of the base, It seems to me an excellent idea. Will try next time.
Well and, Confirm.. donc also me from Messina and every time I go back to Sicily I would like to buy focaccia as a ritual. But now, damn.. I do it at home.

Ada Parisi February 19, 2023 - 17:13

Hello Simona! With pre-cooking you prevent ingredients such as vegetables or cheese from overcooking. Let me know

daniela Bassani 14 February 2018 - 09:34


Ada Parisi 14 February 2018 - 12:27

Thank you, and welcome! ADA


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