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​
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.