Sardinian Pratzida is a typical stuffed focaccia from Sardinia, made with a simple dough of re-milled semolina flour, flour, water, yeast and oil, filled with fresh tomatoes, basil and garlic. In this version, it is made even more indulgent with a finishing touch of stracciatella, for a fragrant, aromatic result that is perfect as a summer main course.
In a bowl, mix the re-milled semolina flour, type 0 flour and dry brewer's yeast.
Add the water little by little, then incorporate the salt and extra-virgin olive oil while continuing to knead.
Work the dough for a few minutes until you obtain a smooth, elastic mass. If it is too sticky, let it rest for a few minutes and resume kneading.
Shape it into a ball, cover it and let it rise until doubled in volume, for about 2 hours.
Meanwhile, wash the tomatoes, cut them into pieces and let them drain to remove excess water.
Season the tomatoes with salt, torn fresh basil and a drizzle of extra-virgin olive oil.
Take the risen dough, divide it into two parts and shape two balls.
Let them rest for 10–15 minutes, then roll them out with a rolling pin into discs about 4–5 mm thick.
Distribute the tomatoes in the center of the discs, seal the edges and brush the surface with extra-virgin olive oil.
Bake in a preheated conventional oven at 200°C for about 35–40 minutes, keeping it in the lower part of the oven for the first 15 minutes and then moving it to the middle rack.
Remove from the oven, let it cool slightly and finish with stracciatella and more fresh basil before serving.
Rolling pin
Large bowl
Baking tray
It can be stored in the refrigerator for 3–4 days, well covered, but it is best freshly baked or warm. To serve it again, heat it for a few minutes in the oven at 160°C. The raw dough can be stored in the refrigerator for up to 12 hours after the first rise.
Italia, Sardegna
| Energy (kcal) | 163.72 |
| Carbohydrates (g) | 25.43 |
| of which sugars (g) | 2.42 |
| Fat (g) | 4.39 |
| of which saturates (g) | 1.81 |
| Protein (g) | 5.81 |
| Fibre (g) | 1.41 |
| Salt (g) | 0.32 |
