FOCACCIA ROMANA MARGHERITA
Cost
Difficulty
Hot
Ingredients
For 1 portion
220g of Focaccia Romana
70g of Mozzarella fior di latte
15g of fresh basil
Tomato sauce:
130g of Peeled tomatoes, 1 tablespoon of oliver oil, one handle of basil leave, salt & pepper
Basil sauce:
2 basil handles, 4 tablespoon of olive oil, salt & pepper
Associated Product
Recipe
Discover this effortless recipe! Give our foccacia romana a twist by adding some colour with fresh tomatoes and pesto. Serve as is or cut into pieces, as a main course or as an appetizer. Perfect for restaurants or bars looking for a quick recipe.
Preparation : 3 minutes
For the tomato sauce:
Blend all the ingredients.
For the basil sauce:
Blend basil, oil and salt to create a thick sauce.
Crumble the mozzarella and put it to drain
Blend all the ingredients.
For the basil sauce:
Blend basil, oil and salt to create a thick sauce.
Crumble the mozzarella and put it to drain
Dressing : 7 minutes
Arrange the tomato sauce on the focaccia Romana, taking care not to go over the edge, distribute the crumbled mozzarella and bake in a ventilated oven at 230° for about 5/6 minutes, the base should brown and the mozzarella should be completely melted.
Remove the focaccia from the oven and finish with the basil drops and basil leaves.
Remove the focaccia from the oven and finish with the basil drops and basil leaves.