The Mustazzeddu Sardinian focaccia with tomato is a typical Sardinian recipe, and I recommend making it now when tomatoes are in season, rather than when they taste like nothing. They are definitely delicious stuffed focaccias any time of the year, but with the flavorful tomatoes of this season, they surely have an extra edge. They are typical of a region in Sardinia and are called Mustzzeddu or Prazzira. I know, these are difficult names to pronounce, but like almost everything Sardinian. When I made them for the first time, I already fell in love with the dough. I liked the texture, even though I often add a bit of semolina to my doughs, but this one is truly superb. To make the dough, I used my Panasonic Croustina, which is always a great help in the kitchen, but if you don’t have a bread machine, you can use a stand mixer or even do it by hand with some elbow grease, and it’ll still turn out great, you’ll see! If you replicate the recipe, feel free to send me your photos, and I’ll post them on my Facebook page under your name. Approx. 379 Kcal per focaccia
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 10 Pieces
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Sardinia
- Seasonality: All Seasons
Ingredients for making Mustazzeddu Sardinian Focaccia with Tomato
- 28.2 oz durum wheat flour
- 7.1 oz all-purpose flour
- 0.53 oz salt
- 0.21 oz fresh yeast
- 21.3 oz water (cold)
- 0.34 fl oz extra virgin olive oil
- 17.6 oz cherry tomatoes (or similar)
- 2 cloves garlic
- 1 bunch basil
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- 0.34 fl oz extra virgin olive oil (to brush the edges of the focaccias)
Tools
- 1 Non-Stick Baking Tray Non-Stick Baking Tray
Preparation of Mustazzeddu Sardinian Focaccia with Tomato
Remove the bread machine’s basket, insert the kneading blade, and pour in the dry ingredients first, then the liquid ones, being careful to place the yeast and salt in two opposite corners of the basket. Start the machine with program 17 for my Panasonic Croustina and let it work for 20-25 minutes, the program lasts 45 minutes. Once finished, place the dough in a large bowl, form a ball, and cover it with plastic wrap. Let it rise for about 3 hours or until it doubles in size.
Meanwhile, when the dough is ready, transfer it to a work surface, reshape it into a ball, and divide it into balls weighing about 6 oz each. Let them rise for another hour or so.
Start washing and cutting the cherry tomatoes, placing them in a bowl. Add the previously washed basil and grate the garlic cloves over them. Mix everything well, then add the oil and salt and mix again to distribute the ingredients evenly. Refrigerate until use. Roll out each dough ball with a rolling pin to form a circle about a palm in size…..
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place it on a greased baking tray, season the center with the prepared tomatoes, and fold the edges inward, pinching the ends. Repeat this for each dough ball and let them rest for about 20-30 minutes. Brush the edges of the focaccias with oil and, if desired, with the leftover tomato juice from the cherry tomatoes.
Bake in a preheated oven at 482°F (250°C) for about 10-12 minutes, checking for doneness. Serve hot and enjoy your meal.
