As seen on Mutti.com
Have you ever tried Grupariata? Is a typical focaccia from Calabria with a cake lookalike texture. This focaccia has a unique red colour due to the tomatoes in the dough and the Mutti Pizza Sauce Classica is the perfect addition to this classic recipe.
With a dark red colour and intense flavour, Mutti Pizza Sauce Classica creates a flavourful dough in no time.
Top it with anchovies (or olives to make it more family-friendly), cherry tomatoes, oregano and a drizzle of EVOO and you can have a bite of Calabria at your table.
INGREDIENTS
250 gr flour 00
250 gr flour Manitoba
350 gr Mutti Pizza Sauce Classica, plus extra for brushing
150 ml lukewarm water
3 gr dry yeast
1/2 cup Extra Virgin Olive Oil
Chilli flakes (optional)
Salt
Anchovies, or mixed olives
Oregano
Cherry tomatoes, cut in half
METHOD
In a small bowl add water, and yeast and mix until dissolved.
In a separate bowl combine Mutti Pizza Sauce Classica, olive oil and a pinch of chilli flakes. Mix to combine.
Add the water and yeast liquid and combine.
Add the two flour and a pinch of salt and mix until a soft red dough is formed.
Grease a tin with olive oil and add the focaccia dough. Spread it evenly in the tin, cover it and let it proof for 2-3 hours or until doubled in size.
Once proofed, add cherry tomatoes, anchovies, a pinch of salt and oregano. Brush the surface of the focaccia with some extra Pizza Sauce and finish it with a drizzle of olive oil.
Bake in a preheated oven at 200ºC for 30-40 minutes.
Once cooked, let it cool off on a rack before serving.
