A fragrant dough and the freshest raw materials, tributes to seasonality and the Mediterranean, give life to this special focaccia recipe created by Pietro Zannini, master pizza maker and owner of the Pucci&Manella pizzeria in Formia located on the coast of Latina – Focaccia with puntarelle, buffalo mozzarella, semi-dry cherry tomatoes, Cetara anchovies and Gaeta olive powder.
This focaccia is a complete example of making a dish that follows the ebb and flow of nature, following each season’s produce as it ripens and matures and the balance of acidity and the control of leavening according to precise canons.
Focaccia Recipe Ingredients
Dissolve the yeast in a little water and pour it a little at a time over the flour to allow the flour to slowly absorb it. Add the salt and continue kneading, adding the water slowly. Knead for about 20 minutes. When the dough is smooth and dry, place it in an airtight container in the refrigerator at 4° C for about 20 to 24 hours. After this time has passed, take the dough and let it rise at room temperature for at least 8 hours. Roll out the dough and season with a drizzle of extra virgin olive oil before baking, in a wood-fired oven at 400°C, for about 2 minutes.
When the focaccia is well browned, take it out of the oven and divide it into 6 wedges. Season the puntarelle with a pinch of salt, the very finely chopped garlic clove, and extra-virgin olive oil and spread on the focaccia base. Cut 6 slices of fresh buffalo mozzarella and lay them on the bed of puntarelle. Take the Cetara anchovy fillets and cherry tomatoes (2 per wedge) and lay on top of the slices of buffalo mozzarella. Top with a sprinkling of Gaeta olive powder and a drizzle of extra virgin olive oil.