The Calabrian focaccia or Grupariata with tomato, kneaded with peeled tomatoes, is a dish that embodies the richness of the culinary tradition of Calabria.
This region of southern Italy is famous for its intense and genuine flavors, the result of a generous land and a culture that values simple and local ingredients.
The Grupariata is a focaccia typical of Calabrian cuisine, originating from the town of Luzzi in the province of Cosenza.
The name grupariata comes from the local term grupu which means hole, referring to the holes made in the dough.
The Calabrian focaccia is a symbol of rustic and authentic cuisine, often prepared for celebrations and family gatherings.
The basic ingredients include flour, yeast, water, olive oil, and peeled tomatoes, to which other toppings such as oregano, chili pepper, and anchovies can be added, typical of the Mediterranean diet. The use of peeled tomatoes, rich in flavor and juicy, gives the focaccia a dark red color and a unique and unmistakable taste.
Over the centuries, each family has developed its own version of the recipe, passed down from generation to generation.
The Calabrian focaccia or Grupaiata, in particular, reflects the influence of farming traditions, where creativity in preparing dishes with few and simple ingredients was a necessity.
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- Difficulty: Easy
- Cost: Very Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Calabria
- Seasonality: All Seasons
Ingredients for Calabrian Focaccia or Grupariata with Tomato
- 4 cups all-purpose flour
- 1 cup peeled tomatoes
- 2 tsp compressed fresh yeast
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- to taste fresh chili peppers
- 1 oz salted anchovies
- 4 piccadilly tomatoes (or cherry tomatoes)
Tools
- 1 Bowl
- 1 Food scale
- 1 Baking pan 12.5 inches in diameter
Preparation of Calabrian Focaccia or Grupariata with Tomato
To prepare the Calabrian Focaccia or Grupariata with Tomato first, in a bowl, we pour the all-purpose flour and add the peeled tomatoes that we have crushed with our hands.
Canned tomato sauce is also fine if that’s all you have at home.We knead with a spoon and then immediately with our hands, or use the planetary mixer,
we add the crumbled fresh yeast.If needed add water, but, the amount of water depends on the tomatoes, there is no exact measurement for this focaccia.
We knead and of course add the chili powder, very little is needed but it depends on taste.
Lastly, we add the salt and work the dough for 10/12 minutes adding the extra virgin olive oil last, making sure it is well incorporated into the dough.
Place the dough in a large bowl, cover it with plastic wrap, and let it rise for 2 hours at room temperature.
After 2 hours the dough will have increased in volume, then we pour it onto the work surface and make some folds to give it more strength.
Then stretch it into a rectangle and fold it towards the center, turn it, stretch it again and fold it again in 3.
Make a ball that we place in a pizza pan with high edges previously generously greased with extra virgin olive oil.
Stretch the dough with your hands until it reaches the edges of the pan, cover with plastic wrap, and let it rise at room temperature for about 2 hours.
Arrange the anchovy fillets previously desalted and the tomatoes sliced on top, with a good sprinkle of oregano.
Preheat the oven to 450/480°F in static mode, then bake on the central rack for at least 18 minutes.
If your oven has a pizza function, 15 minutes on the lowest rack of the oven is enough.
A local legend says that the Calabrian focaccia or grupariata is aphrodisiac, thanks to the abundant use of chili pepper and anchovies.
This dish, although simple in its components, is capable of telling stories of generations and a passion for good food.
How to store Calabrian focaccia or grupariata with tomato
You can store it in the fridge in a sealed container for 2 days, you can also freeze it.
You can store it in the fridge in a sealed container for 2 days, you can also freeze it.
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