This is Sardinian focaccia, better known as su mustazzeddu or pani cun tammatiga (in Sardinia language).
It is a type of focaccia made with semolina flour instead of just white flour, which gives it a very crispy, golden crust - like a sort of cross-over between a focaccia and a pizza. Unlike other focaccia, it’s served stuffed with a delicious, soft filling of sweet tomatoes, basil and garlic, and even aubergine in some parts of Sardinia.
It is said that it was the Sardinian nuns who invented it during periods of poverty so that they could bring a whole meal to the poor instead of just simple bread.
Makes: 2 focaccia