Focaccia Sarda - Su Mustazzeddu

This is Sardinian focaccia, better known as su mustazzeddu or pani cun tammatiga (in Sardinia language).
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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.

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Makes: 2 focaccia 
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Ingredients

• 330g durum wheat fine semolina
• 170g farina 00/00 flour
• 10ml olive oil
• 3g fresh yeast or 2g dry yeast
• 13g salt 
• 320ml water 

Method

1. In a large bowl, start by adding the water and the yeast and mix well until the yeast has fully dissolved. Now add the semolina and the 00 flour and mix well with a fork until there is no more dry flour. Add the salt and the olive oil and mix well again for 30 seconds.
2. Dust the table with a little bit of flour or semolina and start kneading the dough by using the stretch and fold technique. Start by lifting up the dough, then slapping one end of it back onto the work surface.(Watch the tutorial video here). Now fold the other end over the dough stretching it slightly. Turn the dough by 90° and repeat. Try to do this in confident and quick movements to stop the dough from sticking to your hands. After a few slap and folds the dough will begin to firm up. Work the dough for around 8 minutes, kneading and using the slap and fold technique whenever it gets too sticky to handle. 
3. Now divide the dough into 2 equal pieces (around 420g each) and shape each piece into a ball by stretching it with both hands cradled around it, pulling it towards you without lifting it from the surface. Transfer each ball into a semolina dusted container and cover. Prove at room temperature for 6-8 hours or until it has doubled in size. For a slow rise, prove it in the fridge for 15-18 hours.
4. For the filling, add to a bowl the tomatoes chopped into 2cm pieces, 1 clove of thinly chopped garlic, a handful of torn basil leaves, a glug of olive oil and a good pinch of salt. Mix well and let it sit in the fridge.
5. Transfer the proved dough onto a flour dusted table and stretch the dough so you form a 35cm diameter disc. Make sure that the thickness of the dough is even all the way around. Use a rolling pin to help with this.
6. Line an oven tray with parchment paper and transfer the stretched dough on top (don't worry if some of the dough is spilling out from the tray at this point). Place the chopped tomato filling in the middle of the dough, making sure all the liquid from the tomatoes stays in the bowl or it will make the dough too wet.
7. Now fold the edges of the dough inwards so they overlap a little (see the video here). Brush the surface of the focaccia with extra virgin olive and bake at 220°C fan mode for 20-25 minutes or until nice and golden all around. Let it cool down for 10 mins and enjoy!​

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