Description
Learn to bake four exquisite Matera cakes, including the traditional Strazzata, a savory tarallo, a sweet tarallo, and the classic Matera focaccia. This guide provides detailed instructions for each recipe.
Ingredients
Scale
- 500g durum wheat semolina
- 250g ’00’ flour
- 300ml warm water
- 10g fresh yeast
- 10g salt
- 50ml olive oil
- 100g pancetta, diced (for Strazzata)
- 50g black pepper, whole (for Strazzata)
- 100g raisins (for sweet tarallo)
- 50g pine nuts (for sweet tarallo)
- 100g cherry tomatoes (for focaccia)
- 50g black olives, pitted (for focaccia)
- Rosemary sprigs (for focaccia)
Instructions
- For the Dough (common for all): In a large bowl, combine durum wheat semolina and ’00’ flour. Dissolve yeast in warm water and add to the flours. Add salt and olive oil. Knead for 10-15 minutes until smooth and elastic. Cover and let rise in a warm place for 2 hours, or until doubled in size.
- For Strazzata: Take a portion of the dough. Flatten it into a disc. Sprinkle with diced pancetta and whole black pepper. Fold the edges to enclose the filling. Bake at 200°C for 20-25 minutes, or until golden brown.
- For Savory Tarallo: Take a portion of the dough. Roll it into a thin rope and form a ring. Boil in water for 30 seconds, then drain. Bake at 180°C for 30-40 minutes, or until crispy.
- For Sweet Tarallo: Take a portion of the dough. Incorporate raisins and pine nuts. Roll into a thin rope and form a ring. Bake at 180°C for 20-25 minutes, or until golden.
- For Matera Focaccia: Take a portion of the dough. Press it into an oiled baking pan. Dimple the surface with your fingertips. Top with cherry tomatoes, black olives, and rosemary. Drizzle with olive oil. Bake at 220°C for 15-20 minutes, or until golden and cooked through.
Notes
- Ensure your yeast is active for proper rising.
- Adjust baking times based on your oven.
- Use good quality olive oil for best flavor.
- These recipes are versatile; feel free to adjust toppings to your preference.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cake
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Matera cakes, Strazzata, Matera focaccia, savory tarallo, sweet tarallo, Italian baking, traditional recipes