Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Favazza Termitana: A Taste of Christmas from Termini Imerese
Make the favazza termitana, the festive focaccia from Termini Imerese, bursting with sweet onions, salty anchovies, olives and melting caciocavallo cheese. A true Sicilian aroma to warm your home!
📖 What is it
Make the favazza termitana, the festive focaccia from Termini Imerese, bursting with sweet onions, salty anchovies, olives and melting caciocavallo cheese. A true Sicilian aroma to warm your home!
🛒 Ingredients
- ✓ 1 kg semolina flour
- ✓ water as needed
- ✓ 25 g fresh yeast
- ✓ 1 tablespoon sugar
- ✓ salt
- ✓ 100 g black olives
- ✓ 4 medium onions
- ✓ 20 salted anchovy fillets
- ✓ 8 ripe tomatoes
- ✓ 250 g caciocavallo cheese, diced
- ✓ 150 g caciocavallo cheese, grated
- ✓ extra virgin olive oil
- ✓ oregano
📊 Nutritional Information
Step into the heart of Sicilian Christmas with favazza termitana, a soft, flavour-packed focaccia. Sweet onions, briny anchovies, olives and gooey caciocavallo come together in a delicious embrace that tells the festive story of Termini Imerese.
👨🍳 Preparation
- 1
Tip the flour onto a clean surface, sprinkle over the salt and sugar, then add a good glug of extra virgin olive oil. Mix everything together with your hands until you have a uniform mixture.
- 2
Make a well in the centre and pour in the yeast dissolved in a little lukewarm water. Gradually add more water, kneading until you have a smooth, firm dough.
- 3
Cover the dough with a lightly floured cloth and leave it to rise in a warm spot for about an hour.
- 4
Meanwhile, slice the onions, chop the tomatoes into cubes and dice the caciocavallo. Set these aside.
- 5
Grease a baking tray with olive oil and roll out the dough to about 2cm thick. Scatter the diced caciocavallo over the surface, then arrange the anchovy fillets evenly on top.
- 6
Add the tomatoes, onions and black olives. Sprinkle with oregano and drizzle generously with extra virgin olive oil.
- 7
Bake in a preheated conventional oven at 200°C for around 35 minutes, until golden and bubbling.
- 8
As soon as it’s out of the oven, dust the top with the grated caciocavallo and finish with a final drizzle of olive oil.
💡 Tips and Variations
- •
For a bolder flavour, try adding salted sardine fillets for an intense seaside note.
- •
Sprinkle toasted breadcrumbs and a pinch of oregano on top for a crunchy, fragrant crust.
- •
Use a terracotta baking dish for more even cooking and a rustic touch.
- •
The magic of this recipe lies in the savoury richness of the caciocavallo and anchovies.
- •
For a vegetarian twist, swap the anchovies for capers or sun-dried tomatoes, keeping the dish just as hearty.
- •
Quick tips: 1) Knead the dough well for a soft texture; 2) Spread the toppings evenly; 3) Allow enough time for the dough to rise; 4) Bake in a hot oven for a golden crust.
- •
To boost umami, add a pinch of nutritional yeast flakes or a splash of soy sauce when mixing the dough.
- •
For a gluten-free version, use suitable flours and ensure all ingredients are certified gluten-free.
- •
The secret to this dish is balancing the sweetness of the onions with the salty punch of the other ingredients, making every bite unforgettable.
📦 Storage
- • Keep the favazza at room temperature, covered with a clean cloth, for no more than a day to preserve its softness and flavour.
- • Reheat in the oven at 160°C for a few minutes to bring back its fresh-baked aroma before serving again.
- • For longer storage, slice and freeze it, then warm it straight from the freezer for the best results.
- • Avoid refrigerating as the moisture can make it tough and less enjoyable.
🍷 Pairing
Pair favazza termitana with a Sicilian red like Eloro Nero d’Avola, whose balanced tannins complement the bold flavours of caciocavallo and anchovies. Alternatively, a light Frappato from eastern Sicily or a classic Tuscan Chianti offer delightful contrasts. For an international option, a Burgundy Pinot Noir works beautifully with the dish’s complexity.
Making favazza termitana is like bringing a slice of Sicily’s festive spirit into your kitchen. It’s a dish full of heart and history, perfect for sharing with loved ones. Give it a go, and don’t forget to spread the joy by sharing your creation with friends and family – after all, good food tastes even better when enjoyed together.
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