Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Focaccia Dough: The Classic Island Staple
Master the art of authentic Sicilian focaccia dough—soft, fragrant, and perfect for impanate, scacce, and other island delights.
📖 What is it
Master the art of authentic Sicilian focaccia dough—soft, fragrant, and perfect for impanate, scacce, and other island delights.
🛒 Ingredients
- ✓ 500g semolina flour
- ✓ 400ml lukewarm water
- ✓ 25g fresh yeast
- ✓ 50g lard (or 3 tablespoons extra virgin olive oil)
- ✓ a pinch of sugar
- ✓ a pinch of salt
📊 Nutritional Information
Immerse yourself in the true scents of Sicily with this focaccia dough, ideal for impanate and scacce. Soft with a gentle stretch, it’s the heart of Sicilian culinary tradition, ready to embrace simple, wholesome ingredients for a taste that tells tales of Mediterranean sunshine.
👨🍳 Preparation
- 1
Dissolve the fresh yeast in 200ml of lukewarm water with a pinch of sugar.
- 2
Sift the flour into a large bowl, then add the salt and the lard cut into small pieces.
- 3
Gradually pour in the yeast mixture and begin to mix.
- 4
Add the remaining water little by little, kneading vigorously for about 20 minutes until the dough is smooth and elastic.
- 5
Shape the dough into a ball, score a cross on top, and place it in a floured bowl.
- 6
Cover with a clean cloth and leave to prove in a warm spot for around 2 hours.
- 7
Use the dough to make focaccia, impanate, or traditional Sicilian scacce.
💡 Tips and Variations
- •
For a softer dough, try swapping some of the semolina flour for plain flour.
- •
If you prefer a more rustic texture, add a tablespoon of extra virgin olive oil directly into the dough.
- •
Using a stand mixer with a dough hook can make kneading easier and more consistent.
- •
The key to this recipe is the semolina flour, which gives the dough its distinctive structure and flavour.
- •
For a vegan version, ensure all ingredients are free from animal products and use lukewarm water for proving.
- •
To boost umami, add a pinch of dried sourdough starter or a teaspoon of barley malt during mixing.
- •
The secret lies in the slow proving and careful kneading of the dough.
📦 Storage
- • Store the raw dough in the fridge, covered with cling film, and use within 24 hours to keep it fresh and well risen.
- • After proving, you can freeze the dough divided into portions for later use.
- • Allow frozen dough to thaw at room temperature before using to maintain its softness.
- • Cooked focaccia keeps soft for a couple of days if wrapped well in cling film or stored in an airtight container.
🍷 Pairing
Pair this focaccia with a Sicilian white wine like Inzolia, fresh and light, to highlight those Mediterranean flavours. Another excellent match is Grillo, with its structure and citrus notes balancing the dough’s softness. For a regional twist, try a Ligurian Vermentino, whose crispness complements stuffed focaccia beautifully.
Now that you’ve crafted this lovely focaccia dough, you’re ready to bring a genuine slice of Sicily to your table. Soft and fragrant, it’s the perfect base for dishes steeped in tradition and flavour. Don’t be shy—have fun experimenting with fillings and share the joy with friends and family. And if you fancy, spread the Sicilian goodness far and wide with a quick click on your socials!
Rate this recipe
Click or tap the stars to rate