Focaccia Messinese

This variety of Italian focaccia originates from Messina. The focaccia dough is made with flour, semolina, yeast, lukewarm water, olive oil, salt, and sugar. The toppings are what differentiates this focaccia from all other varieties – it is topped with anchovies, tuma cheese, curly endive, and tomatoes. Before baking, the focaccia is seasoned with freshly ground black pepper, salt, and a drizzle of olive oil. You probably won't find this focaccia outside of the region. In the area of Parco dei Nebrodi, on the northwestern side of Messina, cooks like to use provola instead of tuma cheese because it gives the focaccia a more savory flavor.