Pizza sfoglia
PAT - Traditional Agricultural Food Product
Place of Origin
Pizza Sfoglia is a Traditional Agricultural Food Product (PAT) of Puglia, in particular of the province of Foggia.
It is a type of focaccia of 15-20 cm in diameter, made by adding to the flour wild fennel flowers, extra virgin olive oil and salt.
It is a pizza with a pleasant taste and greasy to the touch.
The preparation of this pizza consists in creating a dough of durum wheat flour, water, yeast, salt, wild fennel flowers and extra virgin olive oil.
Once the dough is ready it is stretched to form strips which are rolled up on themselves to make a round shaped focaccia.
It is then cooked in wood-fired ovens at 220 degrees for about 25 minutes.
This pizza dough can be enjoyed at any time of the day.
Typical bread of Puglia
- Bread of Altamura (DOP)
- Bread of Ascoli Satriano (PAT)
- Bread of Laterza (PAT)
- Bread of Monte Sant'Angelo (PAT)
- Bread of Santeramo in Colle (PAT)
- Friselle made with barley or wheat flour (PAT)
- Pitilla (PAT)
- Pizza di grano d'India (PAT)
- Pizza sfoglia (PAT)
- Pizzelle (PAT)
- Puccia of Salento (PAT)
- Scannatedda (PAT)
- Uliata (PAT)
