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.

Prep Time10 minsCook Time25 minsTotal Time35 mins

 250 g of bread dough better if with sourdough
 100 g pork lard in pieces
 2 spoons of lard
 ½ spoons of sugar
 oil
 pepper
 salt

1

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.

2

Sprinkle with salt, oil and pepper and bake at 180 ° in the preheated oven for about 20/25 minutes.

Ingredients

 250 g of bread dough better if with sourdough
 100 g pork lard in pieces
 2 spoons of lard
 ½ spoons of sugar
 oil
 pepper
 salt

Directions

1

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.

2

Sprinkle with salt, oil and pepper and bake at 180 ° in the preheated oven for about 20/25 minutes.

Crushed with pork lard

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