Focaccia Sarda - Su Mustazzeddu

This is Sardinian focaccia, better known as su mustazzeddu or pani cun tammatiga (in Sardinia language), 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 crossover 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. It's super easy to make which makes it perfect for those who have never made bread before.

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Makes: 4 focaccia 
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Ingredients

• 320ml water
• ​2g fast-action dried yeast
• 330g semolina flour (semola rimacinata), plus extra for dusting
• 170g ‘00’ flour, plus extra for dusting
• 13g fine sea salt
• 2 teaspoons extra virgin olive oil, plus extra for brushing
• 4 large tomatoes, chopped into 2cm pieces
• 1 garlic clove, thinly sliced
• 15g basil

Method

1. Combine the water and yeast in a bowl and mix with a wooden spoon until the yeast has completely dissolved. Add the flours and mix well until there is no more dry flour. Add the salt and the olive oil and mix well again until well incorporated.
2. Dust a work surface with a little bit of flour and semolina flour and start kneading the dough using the palms of your hands and a dough scraper. Try to do this in quick, confident movements to stop the dough from sticking to your hands. After a few minutes of kneading, the dough will begin to firm up. Keep working the dough for 8–10 minutes, or until smooth, elastic and a little sticky.
3. Divide the dough into four equal balls. Place the balls in a semolina-dusted container and cover. Leave to prove at room temperature for 6–8 hours, or until doubled in size. For a slow rise, leave to prove in the refrigerator for 15–18 hours.
4. For the filling, combine the tomatoes and garlic in a bowl, then tear in the basil, add a glug of olive oil and a pinch of salt and mix well. Store in the refrigerator until needed.
5. Preheat the oven to 200°C fan (425°F/gas mark 7) and line two baking sheets with baking parchment.
6. Once risen, transfer the dough balls to a lightly floured surface and roll them into 18–20cm (7–8 inch) discs. Make sure that the dough is evenly thick. Transfer two of the dough discs to each baking sheet, making sure they are not touching.
7. Drain and discard the liquid from the tomato filling, then divide the tomatoes equally between the middle of each disc. Fold the edges of the dough inwards so they overlap a little and enclose most of the filling. Brush the dough with olive oil and bake in the oven for about 25 minutes, or until crispy and golden all over. Remove from the oven and leave to cool for 15 minutes before enjoying.

TOP TIP
You can also top these with gently fried and then cooled aubergine (eggplant), bell pepper (capsicum) or courgette (zucchini) mixed with garlic and plenty of basil.

​If you love this recipe, you can find this and over 90 other authentic Sardinian and family recipes in my cookbook, Eat Like A Sardinian, Live to 100.

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