A traditional Sicilian recipe.. A real pleasure that is found in the focaccerie of Messina.
300 g OO flour
300 g semolina flour
3 dl warm water
60 g olive oil
1 square of fresh yeast
1 teaspoon sugar
1 teaspoon salt
For the topping:
1 head of curly endive
1 jar of anchovies
1 pkg. Pachino tomatoes
500 g mozzarella
extra virgin olive oil
Mix all the ingredients for the dough together well and knead for about ½ hour until the dough is smooth and elastic. Once kneading is finished place the dough in a lightly floured bowl and cover with a tea-towel and leave to rest, in a warm draught-free place for around 3 hours.
Prepare the topping ingredients: wash the endive and drain well, cut into thin strips. Wash the tomatoes and cut in half, set aside. To cut the Mozzarella into tiny strips, mash with a potato masher, this makes it easier to distribute over the focaccia.
When the dough has doubled in size, roll it out and place on a well-oiled baking sheet. Poke wells into the top of the dough so that it holds the olive oil better. Sprinkle the dough with olive oil. Place the chopped anchovies on top followed by the tomato slices, half of the Mozzarella and finally the shreds of endive. Sprinkle with salt and pepper.
Bake at 220° for around 30 minutes. Ten minutes before the end of the cooking time add the remaining Mozzarella and another drizzle of olive oil. Finish cooking and serve.
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