IMGP1269
Difficulty

Low

Preparation
30 minutes
Cooking time
4 minutes
Doses for
1 person
Cost
Medium

Ingredients

  • 80 g Il Pesto pure sheep
  • 1 round tomato
  • 80 g tuscan finocchiona

Preparation:

Roll out the dough that you have already prepared. Don’t roll it too much, just arrive at 20 cm diameter. Bake for 3-4 minutes in the brick oven, 7-8
minutes in the electric oven, then remove from oven and cut in half using a knife. Lay inside the Focaccia the Pecorino, the tomato slices and cook for 2-3 more minutes until cheese is melted. Now open the Focaccia and fill with finocchiona. Finally, close and serve with a drizzle of olive oil.