Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Messinese Focaccia: A Timeless Sicilian Classic with Tuma Cheese, Tomatoes & Escarole
Discover the delights of Messinese focaccia, a rustic Sicilian bake brimming with creamy tuma, fresh tomatoes and peppery escarole. A true taste of tradition!
📖 What is it
Discover the delights of Messinese focaccia, a rustic Sicilian bake brimming with creamy tuma, fresh tomatoes and peppery escarole. A true taste of tradition!
🛒 Ingredients
- ✓ 300g plain flour
- ✓ 200g semolina flour
- ✓ 300ml water
- ✓ 3g fresh yeast
- ✓ 5g caster sugar
- ✓ 20g lard
- ✓ 250g escarole
- ✓ 300g tuma cheese
- ✓ 6 salted anchovy fillets
- ✓ 200g tomatoes
- ✓ Dried oregano
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Messinese focaccia is a genuine emblem of Messina’s culinary heritage, dating back to the early 1900s as a simple, honest dish. The aroma of freshly baked bread mingles beautifully with the mild sweetness of tuma cheese, the vibrant freshness of tomatoes and the bold bite of escarole, creating a flavour journey that captures the heart of Sicily. Perfect for a leisurely stroll through historic streets or a quick, satisfying snack, this focaccia carries the warmth and convivial spirit so typical of our beloved island.
👨🍳 Preparation
- 1
Combine the flours with the fresh yeast, sugar and softened lard.
- 2
Gradually add the water, kneading until you achieve a smooth, even dough.
- 3
Add the salt and continue kneading until the dough is silky and elastic.
- 4
Leave the dough to rise for about an hour in a lightly oiled bowl.
- 5
Roll out the dough into a greased baking tray and let it rest for 20 minutes.
- 6
Wash and dry the escarole, then roughly chop it.
- 7
Prepare the anchovies by cleaning and chopping them into small pieces.
- 8
Slice the tomatoes, removing the seeds.
- 9
Cut the tuma cheese into small cubes.
- 10
Evenly scatter the anchovies over the dough.
- 11
Add the tuma cubes and escarole on top.
- 12
Cover with tomato slices, then season with salt and a drizzle of olive oil.
- 13
Bake in a preheated oven at 250°C on the lower shelf for 15 minutes.
- 14
Move the tray to the middle shelf and bake for another 10 minutes.
- 15
Finish with a drizzle of olive oil and a sprinkle of freshly ground black pepper before serving warm.
💡 Tips and Variations
- •
For an extra flavour boost, try adding pitted black olives or a few well-rinsed capers.
- •
If you prefer a lighter, airier crumb, let the dough prove slowly in the fridge for at least 12 hours.
- •
Use an aluminium tray for even baking and a crisp base, or experiment with a baking stone for a more rustic finish.
- •
The key to this focaccia’s texture lies in the gluten development, which gives it its characteristic elasticity and structure.
- •
For a vegetarian twist, swap the tuma for fresh goat’s cheese or ricotta to keep that Mediterranean charm.
- •
To enhance the umami notes, add a pinch of nutritional yeast or a splash of soy sauce to the dough.
- •
For a gluten-free version, try rice or chickpea flour, adjusting the liquid quantities to get the right consistency.
- •
The secret to this focaccia is a slow rise and using simple, quality ingredients that come together in perfect harmony.
📦 Storage
- • Store the focaccia in an airtight container or wrap it well in cling film and keep in the fridge for up to 2 days to maintain freshness and softness.
- • For longer storage, freeze the cooked focaccia wrapped tightly in cling film and foil; it keeps well for up to a month.
- • To enjoy it again, warm the focaccia in the oven at 160°C for about 10 minutes to revive its fresh-baked crispness.
🍷 Pairing
Pair this Messinese focaccia with a glass of Cerasuolo di Vittoria, Sicily’s renowned red wine, whose balanced body and fruity notes perfectly complement every bite. Alternatively, a young Nero d’Avola or a fresh Frappato are excellent regional choices. If you fancy something from further afield, a Chianti Classico or a light Pinot Noir will also make a lovely match.
Making Messinese focaccia is like inviting a slice of Sicily into your kitchen — rich in history, flavour and heart. I warmly encourage you to give this recipe a go, make it your own, and share it with your nearest and dearest. There’s something truly special about gathering around good food, and this focaccia is sure to bring a little Sicilian sunshine to your table. Happy baking and buon appetito!
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