Savoury topped focaccia with cheese, greens and anchovy
Focaccia Messinese (Sicilian Focaccia with Tuma, Endive and Anchovy)
A savoury Sicilian focaccia piled with molten tuma cheese, bittersweet curly endive, fresh tomato and salty anchovy — a warm, saline, herbaceous bite from the Strait of Messina.
- Total
- 4.3 hr
- Hands-on
- 30 min
- Hydration
- 66%
- Skill
- intermediate
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Proof a soft ~66% hydration focaccia dough (500 g flour, 330 g water, 30 g oil, 10 g salt, 5 g yeast) in an oiled 30×40 cm pan, press in anchovies, then layer tuma cheese, curly endive and tomato, drizzle with oil, and bake at 220°C/430°F for about 22 minutes.
Why this works
Anchovies pressed into the dough dissolve into a savoury base seasoning; tuma melts gently without splitting; the endive is piled high because it collapses as it cooks, wilting soft underneath and crisping where it pokes above the cheese; the tomato adds acidity that balances the salt and fat.
The schedule
~40m hands-on of 4.2h total · same day
- Mix & fold · 40m
- Bulk ferment · 2h
- Proof · 1h
- Bake · 22m
- Cool · 10m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Mix
Whisk flour and yeast, add water and oil, then salt. Mix to a soft, smooth, slightly sticky dough.
Look for: Supple and tacky, cleaner off the bowl than a very wet focaccia.
- 2
Bulk ferment
Cover and rise until doubled, with a fold or two in the first hour.
Look for: Bubbly and roughly doubled.
- 3
Pan and proof
Oil the pan, stretch the dough to the edges, and proof until puffy.
Look for: Soft and pillowy, filling the pan.
- 4
Anchovy base and layer
Dimple the dough and press the anchovies in. Lay on the tuma, then pile the chopped endive generously (it shrinks), and finish with tomato.
Look for: A tall, loose mound of greens over the cheese — it will collapse as it bakes.
- 5
Oil and bake
Drizzle with oil, grind over pepper, and bake at 220°C/430°F until the cheese melts, the greens wilt and edges crisp, and the base is golden.
Look for: Bubbling cheese, softened greens with browned crisp tips, and a firm golden underside.
- 6
Rest
Let it settle a few minutes so the layers set, then cut.
Look for: Slices hold together with the topping intact.
What good looks like
- Crumb: Soft and moderately open under a heavy topping.
- Crust: Crisp oiled base; edges browned around the greens.
- Height: Medium base, tall once topped.
- Color: Golden crust, melted cheese and crisped endive tips.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Soggy topping | Wet greens or tomatoes releasing water | Dry the endive well and don’t overload the tomato; bake until the top firms. |
| Too salty | Under-rinsed anchovies plus salted cheese | Rinse anchovies, and go easy on added salt in the topping. |
| Pale, damp base | Heavy topping insulating the crumb | Bake on a lower rack or a stone so the base sets and browns. |
Storing & reheating
Storage: Best fresh; refrigerate leftovers up to 2 days.
Reheating: Warm in a 200°C/400°F oven 6–8 minutes; the microwave makes the base soft.
Contains wheat/gluten, dairy and fish (anchovy).
Tools & ingredients for this focaccia
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Core pantry
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
Fresh — buy local
- Cheese (opens Amazon) ↗ — Buy fresh from a good cheese counter or deli.
- Fresh vegetables (opens Amazon) ↗ — Buy fresh and in season.
- Fresh tomatoes (opens Amazon) ↗ — Best bought fresh and local, in season.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- What cheese is used in focaccia messinese?
- Traditionally tuma, a mild fresh Sicilian cheese that melts softly; a young caciocavallo or mild provola is a good substitute.
- Can I leave out the anchovies?
- You can, but they’re central to the Messina flavour — for a milder result rinse them well rather than omitting them entirely.
Keep baking
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Source: https://www.focacciarecipe.com/recipes/focaccia-messinese · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.