Italian · Style guide
Sardinian stuffed tomato focaccia; semolina blend
Sardinian stuffed tomato focaccia: semolina-rich dough folded around fresh tomato, garlic + basil.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 65% |
|---|---|
| Salt | 2.2% of flour |
| Oil | 4% |
| Sugar | 0% |
| Yeast (IDY) | 0.3% of flour |
| Total timeline | 24 h at 20°C |
| Bulk ferment | 4 h |
|---|---|
| Cold ferment | 16 h |
| Bench / ball proof | 4 h |
| Cold placement | bulk |
Traditionally leavened with sourdough or a short same-day yeast rise (4h). This preset uses an overnight cold maturation for flavour; for the rustic same-day version, drop the cold and bulk 4h warm. Dough is divided into portions, opened, filled with tomato, and folded before baking.
Mustazzeddu (also Prazzira, Pratzida, or pani cun tammatiga, literally bread with tomato) comes from the Sulcis-Iglesiente area of southwestern Sardinia. Tradition holds it was created by nuns during times of famine as a single nourishing dish, richer than plain bread. The dough is built on durum semola rimacinata blended with soft/0 flour and is filled with ripe tomatoes, garlic, basil, and olive oil; the edges are folded toward the centre, leaving the filling exposed. It is baked until the crust is golden and crisp, made either as one large focaccia or as smaller individual portions.
The Mustazzeddu preset in 8Bit.Pizza starts around 65% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default Mustazzeddu timeline is about 24 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
Want a rustic tomato-stuffed flatbread. Great use for semolina + a fresh-tomato summer filling. Individual portions bake gently with early steam.