Focaccia alla Catania with provolone and anchovies


How to make a Catania focaccia, traditional recipe for flat bread with anchovy fillets and sweet provolone, what ingredients are needed and a detailed description of the preparation process.

Ingredients for 4 people

- 250 g of pre-cut sweet provolone cheese into thin slices

- 400 g bread dough

- 50 g desalted anchovy fillets in small pieces

- 30 g lard

- 3 tablespoons of olive oil

- black pepper

- lard to grease the pan

How to prepare focaccia alla catanese

Divide the bread dough into two parts, one of which is slightly larger, and roll it out with a rolling pin to obtain two discs.

Grease the pan with a little lard and line it with the larger disk.

Spread half the flaky lard over the bottom, sprinkle with a drizzle of oil and distribute the slices of cheese and the chopped anchovy fillets on top.

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Sprinkle with freshly ground pepper and sprinkle with a drizzle of oil, then cover with the second disc of pasta, squeezing the edge around until it seals well.

With the tip of a sharp knife, make a cross incision in the center.

Prick all the pasta with a fork and distribute the remaining lard in small flakes.

Put in the preheated oven and cook for about 50 minutes, finally serve on the table without letting it cool.

Tags: Pizzas