Focaccia with broccoli and fennel
Instructions
Peel the vegetables, put the broccoli into florets, cut leeks into sticks and fennel slices.
Cook in boiling salted water for 5 minutes, then let them dry.
Stir the yolks of the eggs with salt and spices.
Join the ricotta sieved and Emmenthal.
Mount Snow's album firmly with a pinch of salt and gently add them to the mixture.
Knead the dough with a little olive oil and roll out the dough on a baking tray to 28 cm in diameter.
Fill it with the mixture of ricotta.
Add in the vegetables dry surface, put over the remaining grated cheese, then cover with a sheet of baking paper.
Put in a preheated oven at 200 degrees for about 30 minutes.
Serve hot.
Ingredients and dosing for 6 persons
- 600 g of bread dough
- 500 g of broccoli and fennel
- 4 leeks
- Salt
- 4 eggs
- Flavored herbal salt
- Cayenne pepper
- Curry
- 500 g of ricotta
- 150 g of grated emmenthal cheese
- Olive oil