Ingredients for about 9-10 maritozzi:
- 250g of Sicilian soft wheat flour
- 250g of re-milled semolina
- 50g of dry sourdough with Ruggeri wheat germ
- 1 teaspoon sugar
- 50ml extra virgin olive oil
- 12g of salt
- warm water to taste (for me 400ml)
- a jar of semi-dried cherry tomatoes
- anchovy fillets in oil
- olive
- oregano
- salt
- extra virgin olive oil
Preparation
In a mixer (or by hand), mix the flours, yeast and sugar.
Make a well in the centre and pour the sugar and oil, and the salt on the edge.
Start kneading, adding the water necessary to obtain a well-hydrated, soft and sticky dough (for me 400ml, however add a little at a time, depending on how much your dough absorbs).
Pour the mixture into single-serving moulds (or into a baking pan with a diameter of approximately 35cm), well oiled on the bottom, away from drafts, for at least 1 hour (or in any case until doubled in size).
Once the leavening time has elapsed, bring the oven to maximum temperature, take the focaccias out and deflate the dough slightly, making dimples with your fingertips.
Season with the slightly chopped semi-dried cherry tomatoes (you can also leave them whole), the chopped anchovy fillets and a drizzle of oil and bake in the lower-middle part of the oven for about 15 minutes (obviously a little longer for the large focaccia), until it takes on a nice dark golden color.
At this point I unmolded the focaccias and placed them directly on the grill so as to make the base nice and crunchy too.
Allow the scones (or focaccia) to cool before serving.
