Crescia Sfogliata di Urbino
Crescia Sfogliata is the layered focaccia typical of Urbino: a dough enriched with lard and pepper, stretched and folded multiple times to create crispy, flaky layers. It's filled with cured meats and cheeses from Montefeltro.
It's Urbino's street food, meant to be enjoyed while strolling through the Renaissance alleyways.
Preparation
- 1
Mix flour, eggs, water, salt and pepper. Rest for 30 minutes.
- 2
Roll out the dough, spread lard over it and fold multiple times.
- 3
Repeat the rolling and folding process 3 times (like puff pastry).
- 4
Roll out the final disk to 3mm thickness and cook in a skillet or griddle.
- 5
Cook for 4-5 minutes per side.
- 6
Fill with Prosciutto di Carpegna and Casciotta di Urbino.
Chef's Tips
The multiple folds create the flaky layers that make Crescia Sfogliata unique. The pepper in the dough is essential.