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Chioggia Style Focaccia

  • 50 minutes
  • Medium
  • Bread, focaccia, pizzas

Ingredients: Per 4 servings

  • 1 lb bread dough
  • 2 heads red radicchio
  • green olive
  • 3 ½ oz Emmentaler cheese
  • 2 cloves of garlic
  • Extra Virgin Olive Oil
  • all-purpose flour
  • salt

Preparation:

Trim of the lettuce of any wilted leaves and its core. Then slice, wash and dry well. In a pan, sauté the peeled garlic with 3 tbsp of oil. Add the lettuce and cook over low heat for 4 to 5 minutes. Salt, then remove from the heat. Roll out the dough on a floured work surface, creating a 11 inch wide disk. Transfer the dough to a pizza pan with the same diameter, greased with oil. Use your fingertips to flatten out the center part and create a boarder. Spread the lettuce on the dough. Then add the olives, cut in half and the sliced Emmenthal. Drizzle with oil, then bake the focaccia in a 425 °F oven for about 20 minutes.