Stroscia
It is a typical dessert of the San Lorenzo Valley; we are talking about an ancient recipe, characterized by the taste of extra-virgin olive oil extracted from Taggiasca olives of the province of Imperia.
Dried sweet focaccia with an intense scent of lemon and aromatic herbs present in vermouth; like Mantua’s Sbrisolona, sweet focaccia should not be cut but broken with your hands. This particularity makes it a very practical dessert to end a picnic in the open air.
Ingredients
500 g of flour type 00
250 g of extra-virgin olive oil
125 g of sugar + one for the topping
120 g of marsala or vermouth
1/2 sachet of yeast
Peel of 1 lemon
Preparation
Mix the flour with yeast and sugar in a bowl.
Combine vermouth, oil and the grated peel of a lemon and knead until a homogeneous mixture is obtained.
Roll the dough, which will be very compact, in a 28 cm slightly greased cake tin with a little oil and crushing it with the fingertips.
Sprinkle the surface with plenty of sugar and bake it at 180 °C for 30 minutes. Remove the focaccia from the oven and let it cool.
