The Sicilian word cunzate means stuffed, and is appropriate; these tomato-filled focacce (i.e. flatbreads)are a specialty of the town of Marsala, and are made with bread dough to which one has added more water than one would normally use when making bread. They are an excellent snack. To make 4 you'll need:
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/8 pounds (500 g) bread dough, risen (get this from a bakery, or make your own)
- 1/2 pound (225 g) finely sliced fresh mild cheese, what is called primo sale in Sicily
- 2 tablespoons pitted black olives, chopped (optional)
- 2/3 pound (300 g) ripe tomatoes, blanched, peeled, sliced, and drained
- A small bunch of basil, shredded
- Fresh oregano to taste, shredded
- 2 salted sardines, rinsed, split, boned, and chopped (optional)
- Olive oil
- Salt and pepper to taste
Preparation:
Oil your hands and briefly knead the dough, then break it up into four small loaves and flatten them. Brush them with a well-stirred mixture of olive oil and water and bake them in a preheated 500 F (250 C) oven for 20-25 minutes (if you are using a wood-fired pizza oven, they will cook faster). When they are done, let them cool and open them up, using a long-bladed knife to separate the top from the bottom.
Cover the bottom halves of the focacce with the sardines, basil, tomatoes, olives, and cheese, season them with a little salt, drizzle some olive oil and a little oregano over them, replace the top halves of the focacce, and serve at once.
Cover the bottom halves of the focacce with the sardines, basil, tomatoes, olives, and cheese, season them with a little salt, drizzle some olive oil and a little oregano over them, replace the top halves of the focacce, and serve at once.
