Grupariata di Luzzi | Calabrian Focaccia Recipe

This unusual focaccia is thick, with an almost cake-like consistency. Its appearance is striking, due to the colorful toppings and the addition of tomatoes into the dough itself!

Watch the Pasta Grammar Video

Gruparia di Luzzi Recipe

For this recipe, you will need:

• 3 cups (350 grams) bread flour
• 1 ¼ cups (150 grams) semolina flour
• 1 ½ teaspoons (6 grams) active dry yeast
• ½ cup (125 milliliters) water, adjusted (see below)
• Cayenne powder to taste (optional)
• 14 ounces (400 grams) whole peeled tomatoes, crushed with a fork
• 2 teaspoons (12 grams) salt
• 4 teaspoons extra virgin olive oil, plus extra for greasing
• Canned sardines, anchovies or tuna fish under oil for topping
• Dried oregano
• A 10 inch springform mold

Combine the flours and yeast in a large mixing bowl and mix thoroughly. Add the water. Be aware that the amount of water needed can vary a lot, depending on the flour used and the climate. Watch the video above and don’t be afraid to add more if necessary to achieve the same consistency!

If desired, add a teaspoon or two of cayenne powder to spice things up! Also, add about three quarters of the tomatoes (300 grams), saving the rest for later. Give the dough a quick mix with a wooden spoon, then add the salt and olive oil.

In the bowl, mix the dough thoroughly by hand. It should be pretty wet and sticky! See the video above for the desired consistency.

Generously brush the bottom and sides of a 10 inch springform mold with olive oil. Pour the dough into the pan. Wet your hand with water and use it to gently press it down flat.

Cover with plastic wrap and let rest at room temperature for 2 to 3 hours or until the dough has doubled in size.

Preheat an oven to 395 ºF (200 ºC).

Now for the toppings! Spread chunks of canned sardines or tuna across the top surface, or line it with anchovy fillets. Follow this by spreading the remaining tomatoes on top (feel free to use more or less, depending on your preference) and finish with a sprinkling of dried oregano.

Bake for 40 minutes. Remove the springform mold and serve warm or cold. It will last 1 to 2 days, covered, or can be frozen for later.

Buon appetito!