Name: Strazzata lucana
Prep time: 30 min
Cook time: 25 min
Total time: 3 h 45 min
Cuisine: Italian, Avigliano / Basilicata
Ingredients: 250 g type 0 flour; 250 g durum semolina rimacinata; 310 ml water, room temperature; 3.5 g instant dry yeast; 12 g fine sea salt; 25 ml extra-virgin olive oil; 6 g black pepper, coarsely ground; 160 g caciocavallo or provolone, thinly sliced; 120 g prosciutto crudo, thinly sliced

Strazzata lucana: wide hero view of the finished traditional dish

Prep30 minutes

Cook25 minutes

Total3 h 45 min

Yield2 medium rings, 8 servings

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The dish

About Strazzata lucana

Regional descriptions identify the Avigliano strazzata as a ring-shaped bread/focaccia made from soft-wheat flour, durum semolina, water, yeast, salt and abundant black pepper.

Its name refers to tearing the ring by hand rather than neatly slicing it.

The central hole is functional as well as visual, helping the loaf cook quickly and divide easily.

Classic fillings include prosciutto, caciocavallo or provolone, lucanica sausage, frittata and peperoni cruschi.

Technique

Three things that matter

Do not be timid with pepper. Coarsely ground black pepper is the defining aromatic element.
Keep the ring low. Strazzata is closer to a low bread/focaccia than a tall loaf.
Tear rather than carve. The bread’s name and serving tradition are tied to pulling portions apart by hand.

Cook the dish

Ingredients

Everything needed to prepare the dish, arranged for fast scanning before cooking.

Dough

250 gtype 0 flour
250 gdurum semolina rimacinata
310 mlwaterroom temperature
3.5 ginstant dry yeast
12 gfine sea salt
25 mlextra-virgin olive oil
6 gblack peppercoarsely ground

Optional traditional-style filling

160 gcaciocavallo or provolonethinly sliced
120 gprosciutto crudothinly sliced

Step by step

Method

Build the peppered dough

Combine flours and pepper. Mix soft-wheat flour, semolina, yeast and coarsely ground black pepper.
Pepper should be visibly distributed through the dry mix.
Hydrate and knead. Add most water, then salt and remaining water; knead until elastic before adding olive oil gradually.
The dough should be soft, smooth and slightly tacky but manageable.
First fermentation. Cover and rise until roughly doubled, about 90 minutes.
The dough should look aerated and retain a slow fingertip dent.

Form the characteristic rings

Divide and pre-shape. Divide into two equal pieces and round gently.
The surface should tighten without pressing out all the gas.
Open the centres. Press a hole through each piece and widen it into a low ring about 24–26 cm across.
The centre hole should remain generous enough not to close during proofing.
Final proof. Cover and rest 40–50 minutes.
The rings should visibly puff while staying relatively low.

Bake, tear and fill

Bake hot. Heat the oven to 220°C and bake 20–25 minutes.
The crust should be browned and fragrant with a firm base.
Cool briefly. Move to a rack for 15 minutes.
The crust should set while the crumb remains warm.
Serve by tearing. Tear into sections, or split the warm ring and fill with caciocavallo and prosciutto.
The crumb should be soft and peppery beneath a crisp crust.

Practical guidance

Traditional fillings

Caciocavallo, prosciutto, lucanica, omelette and peperoni cruschi all fit documented local serving traditions.

Pepper level

Reduce only modestly; too little pepper turns the bread into an ordinary ring loaf.

Make-ahead

Rewarm at 180°C for a few minutes before filling.

Troubleshooting

Hole closes while baking. The centre was too small; widen it substantially before the final proof.
Bread is dense. The dough needed more fermentation or was degassed too aggressively.
Pepper tastes harsh. Use freshly cracked pepper rather than dusty pre-ground powder and distribute it evenly.

Nutrition per serving

Serving size: 1/4 ring without filling
Calories: approximately 300 kcal
Carbohydrates: 52 g
Protein: 9 g
Fat: 7 g
Fibre: 3 g
Sodium: 580 mg

Approximate; optional cured-meat and cheese filling is not included.

Allergens and food safety

Allow baked bread to vent on a rack before storing.

Keep cured meat and cheese chilled until serving.

Refrigerate filled leftovers promptly.

FAQ

Why is it called strazzata?

The name is linked to strazzare, to tear: the ring is traditionally pulled apart by hand.

What makes it different from ordinary focaccia?

The ring shape and generous coarse black pepper are defining features.

Is it always filled?

No. It can be eaten as bread, but local cured meats, cheeses and peppers are common fillings.

Final note

What matters most

Result: A low, fragrant ring with a crisp crust, soft crumb and assertive black-pepper warmth.
Key: Use abundant coarse pepper and preserve the broad central hole.