The Quick Crescia of Gubbio is a type of unleavened focaccia made with only four ingredients and cooked directly in a pan. It is also called torta al testo because it used to be cooked on a testo or even in wood-fired ovens, but today it is cooked in non-stick pans and is truly delicious. The Crescia is enjoyed cut in half and filled with salami, but it’s also great instead of bread. Like all traditional recipes, there are different versions. In fact, my husband’s grandmother, who was from Gubbio, also added an egg, two tablespoons of Parmesan, and some milk, and made this way, it is even tastier. I recommend trying it, and I’m sure you’ll make it often. Now let’s see how to prepare the Quick Crescia of Gubbio.
DON’T MISS THESE DELICIOUS RECIPES
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: serves 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
LET’S SEE WHAT WE NEED TO MAKE A CRESCIA OF GUBBIO using the measurements my husband’s grandmother used with a glass
- 4 cups all-purpose flour
- 1 cup sparkling water (tap water is also fine)
- 1 pinch fine salt
- 1 tbsp extra virgin olive oil
- 1 tsp baking soda (can be replaced with a packet of baking powder for savory pies)
Tools
TO COOK THE CRESCIA YOU NEED A GOOD NON-STICK PAN OR A TESTO
- 1 Pan non-stick
Steps
LET’S PREPARE THE CRESCIA IN THE PAN
Pour the flour into a bowl or on the work surface, make the classic well in the center, add all the ingredients, and start kneading to form a nice ball. With the help of a rolling pin, roll out the dough, but it shouldn’t be too thin, otherwise, it will be hard to fill. Heat the pan very well over high heat, lightly oil it, and then, when it is very hot, add the crescia, prick it with a fork, and cook it on both sides. Once cooked, let it cool for a few minutes, then cut it in half, fill it, and get six nice slices. I also prepare it as a snack filled with spreadable chocolate, it’s fabulous.
