Sicilian Focaccia

Posted by pierluca minniti on

Knead all the ingredients with 125 grams of water, make a dough like that of bread that you will work a lot and for a long time, then let it rest for about half an hour, and roll it out to a thickness of 2 centimeters. Then fill it with a mixture of sweet or spicy crumbled sausages and semi-seasoned caciocavallo cheese, put some pieces of lard here and there so that the mixture remains soft, cover with other dough, place in a greased baking tin (in Sicily they use a special tin called tiella) and bake for 25 minutes in a fairly hot oven.


800 gr. of flour

250 grs. of lard

10 grs. of salt from Trapani

sweet or spicyseasoned sausage

semi-seasonedcaciocavallo cheese

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