Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Facci di Vecchia: Palermo’s Soft-Hearted Focaccia
Discover the Facci di Vecchia, a delightfully fluffy focaccia from Torretta near Palermo, bursting with caciocavallo cheese and fragrant oregano!
📖 What is it
Discover the Facci di Vecchia, a delightfully fluffy focaccia from Torretta near Palermo, bursting with caciocavallo cheese and fragrant oregano!
🛒 Ingredients
▸ For the dough
- ✓ 500g plain flour
- ✓ 25g fresh yeast
- ✓ 40g lard
- ✓ 3 tablespoons extra virgin olive oil
- ✓ salt, to taste
- ✓ lukewarm water, as needed
▸ For the topping
- ✓ freshly ground black pepper
- ✓ dried oregano
- ✓ caciocavallo cheese, diced
📊 Nutritional Information
Dive into the authentic scents and flavours of Sicily with Facci di Vecchia, a rustic focaccia that marries the softness of pizza with the crispness of sfincione. This Palermo classic will win you over with its golden, bubbly crust — best enjoyed warm alongside a glass of local Sicilian wine.
👨🍳 Preparation
- 1
Sift the flour onto a clean surface, then take 100g and mix it with the yeast dissolved in half a glass of lukewarm water. Leave this batter to rise for about an hour.
- 2
Add the lard, a pinch of salt, and enough water to the remaining flour to form a firm but elastic dough.
- 3
Incorporate the risen batter and knead vigorously until the dough is smooth. Cover and leave to prove in a warm spot for another two and a half hours.
- 4
Roll out the dough in a well-oiled baking tray to about 1cm thick. Press your fingers into the surface to create little dimples.
- 5
Mix together olive oil, salt, and pepper, then brush this over the dough. Sprinkle with oregano and scatter the diced caciocavallo on top.
- 6
Bake in a preheated oven at 220°C for 25 to 30 minutes, until the surface is golden and slightly crisp.
- 7
Serve the Facci di Vecchia warm, ideally with a glass of Sicilian red wine.
💡 Tips and Variations
- •
For an extra flavour boost, try adding caramelised onions or anchovy fillets for a savoury, intense twist.
- •
If you prefer a lighter version, swap the lard for a good quality extra virgin olive oil to keep that lovely fragrance.
- •
Using a tinned copper baking tray helps achieve an even bake and a beautifully golden crust.
- •
The key ingredient here is gluten from the flour, which gives the dough its elasticity and structure.
- •
For a vegan take, omit the lard and use a plant-based oil, ensuring all other ingredients are free from animal products.
- •
To enhance umami, add a pinch of nutritional yeast flakes or a teaspoon of soy sauce when mixing the dough.
- •
For a gluten-free option, use a blend of rice and corn flours, adjusting the hydration accordingly.
- •
Remember: slow proving and baking at a moderate temperature are essential for the perfect texture.
📦 Storage
- • Store your Facci di Vecchia in an airtight container or wrap it well in cling film and keep it in the fridge for up to 48 hours.
- • Reheat in the oven at 180°C for about 10 minutes to bring back that fresh-from-the-oven crispness.
- • Avoid leaving it out at room temperature for more than a few hours to maintain freshness and food safety.
🍷 Pairing
To complement every bite of Facci di Vecchia, opt for a Sicilian red like Nerello Mascalese from the Sclafani region, whose elegance and freshness balance the focaccia’s savoury notes. Alternatively, a fruity Frappato from Vittoria works beautifully, or for a non-Sicilian option, a Chianti Classico pairs wonderfully with the dish’s richness.
Making Facci di Vecchia is like bringing a slice of genuine Sicilian tradition to your table — full of warmth, history, and honest flavours. Treat yourself to this culinary journey and share the joy with your loved ones. Don’t forget to spread the word and let your friends discover this Palermo treasure too!
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