Ligurian focaccia opening

LIGURIAN FOCACCIA 2_10220 BREAD with ROSEMARY: INGREDIENTS for 4 people: 500 g of pasta to pizza, fresh rosemary, olive oil, salt and pepper.

Preheat oven to 200° Place the pizza on a work surface and roll out the dough with a rolling pin.

Place on a baking sheet, sprinkle with oil and season with salt and pepper and Rosemary.

Bake and cook for 15 m.

or until completely cooked.

Can be served as an accompaniment to cheeses or cold meats.

Proceed likewise for the preparation of focaccia with olives and Sage.

ONION FOCACCIA: INGREDIENTS for 4 people: 500 g of bread dough, 200 g of water, a tablespoon of oil, 600 grams of white onions, 1 clove of garlic, 1 sprig of thyme, 1 bay leaf, 1 sprig of parsley, 50 g olive oil, salt and pepper.

Roll out the pastry to a thickness of a few cm rectangular greased in a roasting pan.

Peel the onions and cut them into thin slices.

In a saucepan, add 20 g of water, olive oil, garlic, thyme, bay leaf, parsley and onions and let them simmer for 10 minutes.

Remove odors from the pot and drain the onions.

Spread over dough in pan the onion, anchovy fillets and black olives.

Bake in hot oven at 180° -200° for 30 minutes.