Mustazzeddu is a traditional dish that evokes the flavors and aromas of southern Sardinia, particularly the Campidano area. This rustic focaccia, simple yet rich in taste, represents the soul of peasant cooking, where available ingredients were transformed into nutritious and flavorful dishes.
The original recipe, passed down from generation to generation, includes few and genuine elements: a dough of semolina, water, and yeast, topped with fresh cherry tomatoes, often grown in the home garden, extra virgin olive oil, salt, and fresh basil.
Apart from its more classic version with cherry tomatoes, mustazzeddu lends itself to numerous variations, reflecting creativity and seasonal availability. You can add other ingredients such as onions, olives, peppers, or eggplants, creating a uniquely flavored focaccia each time.
Regardless of the variations, mustazzeddu remains an authentic expression of Sardinian cuisine, a dish that tells the story of a territory and its traditions.
Now, take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/3 cups semolina
- 3/4 cup Manitoba flour
- 2 g dry yeast (or 6 g of fresh yeast)
- 1 1/3 cups water
- 2 tsp salt
- 2 tsp extra virgin olive oil
- 14 oz cherry tomatoes
- as needed extra virgin olive oil
- as needed salt
- 1 clove garlic
- A few leaves basil (fresh)
Tools
- 1 Stand Mixer
- 1 Baking Pan round
- 1 Brush silicone
- 2 Bowls
- 1 Pastry Board
- 1 Rolling Pin
Steps
To prepare mustazzeddu, I used a stand mixer, but the dough can easily be prepared by hand using a simple bowl and a Danish whisk (or a fork). In this case, I recommend starting with water in the bowl, dissolving the yeast, and then gradually adding the flour mix and the rest of the ingredients.
In the stand mixer method, however, collect the flour mix in the bowl, add the dry yeast, and start mixing with the spiral hook, slowly adding the water.
Finally, add the fine salt and the EVO oil.
Let the stand mixer work until the dough is smooth, homogeneous, and clings to the hook.
Transfer the dough to a bowl, cover it with a cloth, and let it rest in the turned-off oven until it doubles.
When the dough is almost doubled (30 minutes before), start preparing the topping.
Wash and thoroughly dry the cherry tomatoes, cut them in half lengthwise, and place them in a bowl.
Season the tomatoes with a clove of garlic, a generous drizzle of oil, salt, and fresh basil leaves. Let it marinate until the dough is ready.
When the dough has doubled, transfer it to a pastry board and roll it out with a rolling pin to a thickness of about half-inch.
Then transfer the dough to a greased baking pan sprinkled with a thin layer of semolina and top it with the seasoned tomatoes, making sure to remove the garlic clove first.
Fold the edges inward, leaving the center open with the tomatoes visible.
Using a kitchen brush, brush the edges of the mustazzeddu with the juice released by the seasoned tomatoes and a drizzle of EVO oil.
