Focaccia messinese alla scarola – Italian Cuisine – Italian Cuisine

Focaccia messinese alla scarola - Italian Cuisine


The focaccia from Messina is a classic street food of Messina. To make it at home, here is the recipe of Cannata Sicilian Bakery based on evolutionary flour that defends Sicilian biodiversity

Anyone who has gone to Messina at least once has seen her in the benches of bakeries: a high, soft focaccia, seasoned with fresh tomato, endive, goat cheese (Sicilian Tuma) and anchovies. is a typical street food of the city and of the whole eastern Sicily, beloved, and now also arrived in Milan thanks to the recipe of Cannata Sicilian Bakery. From Messina with fury, the Cannata family's passion for bread has been passed down for four generations, the same ones that used and made their mother yeast, named "Turi", so special.
Their traditional Messina focaccia is based on Evolutionary organic flour, the one born from the meeting of farmers of the Sicilian Association Simenza with Molino Quaglia. This soft wheat is grown organically in Sicily by peasants who join the association within a project that unites farmers and millers in defense of agrobiodiversity. "Research on the use of ancient grains comes from our desire to return to producing old-time breads. We are for whole grain whole wheat flour and we are against refined flours ”- explains Tommaso Cannata. His recipe is here.

Ingredients for a 3 kg focaccia

1 kg of organic soft wheat flour Petra Evolutiva (Molino Quaglia)
20 g of salt
300 g mother yeast
10 g of barley malt
400 g of Tuma (sheep's cheese)
500 g of escarole
800 g of San Marzano tomatoes
40 gr extra virgin olive oil Sicilia Igp
10 anchovy fillets

Method

Collect the flour in a bowl, pour 500 g of water, add the yeast, the malt, the oil and finally the salt. Mix the ingredients and mix them, transfer the mixture to a lightly floured work surface and continue to mix by pouring 150 g of water a little at a time (5-10 minutes).

Form a ball, wrap it in plastic wrap and let it rest in a warm place for about 20 minutes.

Take the dough back, take 1.3 kg and roll it out in an oiled 60 × 40 cm pan.

Spread the anchovies into small pieces, the tuma into strips, the finely cut endive and the diced tomatoes.

Let the focaccia rise for about 40 minutes in a warm place. After the rising time, cook in the oven at 230 ° for 25 minutes and serve hot.

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