Focaccine con Pomodoro e Stracchino di Pecora

Focaccine con Pomodoro e Stracchino di Pecora is a Sardinian antipasto or snack from Alghero, Italy, where it is served at Accademia Olearia, as highlighted by *Gambero Rosso*. The dish consists of small, soft focaccia rounds (focaccine) topped with ripe tomatoes and stracchino di pecora, a creamy, tangy sheep's milk cheese that replaces the traditional cow's milk stracchino. The base dough is typically made from flour, water, yeast, and extra-virgin olive oil, yielding a tender crumb with a lightly crisp exterior. What distinguishes a great version is the quality of the olive oil from the Sardinian coast, the sweetness of sun-ripened tomatoes, and the delicate lactic acidity of the sheep’s milk cheese, which melts slightly but retains its character. The dish is often finished with a drizzle of raw oil and a sprinkle of sea salt or aromatic herbs. Regional variations may substitute stracchino with other soft cheeses such as primo sale or cow’s milk robiola, or incorporate basil, oregano, or even a hint of chili for heat. In Alghero’s Catalan-influenced tradition, the focaccine may be baked in wood-fired ovens for added smokiness. At Accademia Olearia, the pairing of local olive oil and sheep’s milk cheese exemplifies Sardinia’s pastoral and coastal terroir, making this a simple yet distinctive expression of the island’s cuisine.