Focaccia Sarda Pizza

Focaccia Sarda Pizza

Focaccia Sarda Pizza

A fusion of Sardinian flavors and traditional Italian focaccia, crafted to perfection.

History & Inspiration

While focaccia is often associated with Liguria, Sardinia has its own rustic bread traditions that share similarities with focaccia, particularly in the "spianata" or "civraxiu" styles. This Focaccia Sarda Pizza combines elements of Sardinian baking techniques with the rich toppings of a traditional pizza, using olive oil-enriched dough and authentic Sardinian ingredients.

Recipe for Focaccia Sarda Pizza

Ingredients (Serves 4-6 people)

For the Dough:

• 500g semolina rimacinata di grano duro (fine durum wheat semolina)

• 300ml warm water

• 10g fresh yeast (or 5g dry yeast)

• 10g salt

• 20ml extra virgin olive oil (preferably Sardinian)

• 1 tsp honey or malt extract

For the Topping:

• 200g Fiore Sardo DOP (or Pecorino Sardo)

• 150g Mozzarella di Bufala or Fior di Latte

• 100g thinly sliced guanciale (or pancetta)

• 100g artichokes in oil (optional, for an earthy Sardinian touch)

• 50g black olives (Taggiasca or Sardinian)

• 1 tbsp fresh rosemary (or thyme)

• Extra olive oil for drizzling

Method

Step 1: Prepare the Dough

1. Dissolve the yeast in warm water with honey (or malt extract) and let it sit for 5-10 minutes.

2. In a large bowl, mix the semolina flour with salt, then gradually add the yeast mixture while kneading.

3. Drizzle in the olive oil and continue kneading until you get a smooth, elastic dough.

4. Cover with a damp cloth and let it rest at room temperature for 2 hours, or until doubled in size.

Step 2: Shape and Bake the Focaccia Base

1. Preheat the oven to 220°C (430°F).

2. Stretch the dough onto a well-oiled baking sheet or pizza stone, pressing gently with your fingertips to create small dimples.

3. Drizzle with extra virgin olive oil and bake for 10-12 minutes, until lightly golden but not fully cooked.

Step 3: Add the Toppings & Final Bake

1. Remove from the oven and layer with:

   • Fiore Sardo, finely grated

   • Mozzarella, torn into pieces

   • Artichokes, if using

   • Guanciale slices (they will crisp up in the oven)

   • Olives and fresh rosemary

2. Return to the oven for another 8-10 minutes, until the cheese is melted and the guanciale is crispy.

3. Drizzle with more olive oil before serving.

Wine Pairing

Pair this Focaccia Sarda Pizza with a Vermentino di Gallura DOCG. This Sardinian white wine has a crisp, citrusy minerality that complements the richness of the cheese and guanciale while balancing the olive oil and artichokes.

Chef’s Tip

For a more rustic Sardinian touch, you can substitute half of the semolina with pane carasau crumbs, mixed into the dough for added texture.

By Master Chef Gianluca Deiana Abis