Here is a classic of the Tuscan tradition!
This bread, focaccia as we call, is of simple origin, because it was made by our farmers but very tasty and substantial at the same time.
For centuries it was the bread for the farmers who went to work in the countryside. The greaves, obtained during the processing of the pig with the lard, were, in fact, a ‘recovery’ ingredient that was never lacking in the poorest houses. It is also very good cold, but the ideal is to savor it as soon as it is taken out of the oven, when it is hot and very soft.
AuthorToscane DI GustoCategoryQuiche, Quick and easy recipes, Tuscan Tradition RecipesDifficultyBeginner
Knead the bread dough with the lard and sugar.
Grease a pan with plenty of oil and roll out the bread dough as you do with the schiacciata or pizza.
Put on the frizzoli applying a little pressure to make them enter the pasta.
Sprinkle with salt, oil and pepper and bake at 180 ° in the preheated oven for about 20/25 minutes.
Ingredients
Directions
Knead the bread dough with the lard and sugar.
Grease a pan with plenty of oil and roll out the bread dough as you do with the schiacciata or pizza.
Put on the frizzoli applying a little pressure to make them enter the pasta.
Sprinkle with salt, oil and pepper and bake at 180 ° in the preheated oven for about 20/25 minutes.