Focaccia messinese – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Servings: Serves 6
Italy Servings: Serves 6Focaccia Messinese is a traditional Italian bread hailing from Messina, a coastal city in Sicily. This aromatic, fluffy bread is a staple of Sicilian cuisine, known for its rich flavors and soft texture, topped with a savory blend of ingredients that showcase the region’s culinary bounty. It’s perfect as an appetizer, snack, or even light lunch, offering a taste of Sicily in each bite.
Ingredients
- all-purpose flour – 500 g / 4 cups
- water – 350 ml / 1.5 cups
- olive oil – 50 ml / 3.5 tablespoons
- active dry yeast – 7 g / 2 teaspoons
- salt – 10 g / 2 teaspoons
- sugar – 5 g / 1 teaspoon
- ripe cherry tomatoes – 200 g / 1 cup, halved
- black olives – 100 g / 2/3 cup, pitted and sliced
- fresh rosemary – 2 sprigs
- fresh oregano – 2 teaspoons, chopped
- anchovy fillets – 8 fillets
Instructions
- Mix the flour, yeast, sugar, and salt in a large bowl.
- Gradually add water and olive oil, mixing to form a soft dough.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
- Preheat the oven to 220°C (428°F).
- Gently press the dough into a well-oiled baking tray, creating dimples with your fingers.
- Top with cherry tomatoes, olives, rosemary, oregano, and anchovy fillets.
- Drizzle lightly with olive oil, sprinkle with a bit of salt.
- Bake for 20-25 minutes until golden and crisp.
- Serve warm or at room temperature.
Substitutions
- cherry tomatoes -> grape tomatoes
- black olives -> green olives
- anchovy fillets -> sundried tomatoes
Enhancements in the Next Evolution
- Infuse the olive oil with garlic for additional flavor before drizzling.
- Add a sprinkle of flaky sea salt before baking for added texture.
- Allow the dough to cold proof in the refrigerator for 24 hours to enhance flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
