Focaccia with spinach and tomatoes

2_10092 FOCACCIA with SPINACH and cherry tomatoes INGREDIENTS for 4 PEOPLE For the dough: 150 g cheese, 6 tablespoons milk, an egg, 6 tablespoons of olive oil, 1 teaspoon salt, satin 350 g white flour, one packet of yeast for pizza.

For the filling: 300 g spinach, washed and hulled (fresh or frozen), 2 tablespoons of olive oil, 200 ml of cream, 250 g of cubed mozzarella cheese, 200 g of chopped tomatoes in half, salt and pepper, 50 g grated Parmesan cheese 2 tablespoons sesame seeds.

In a Pan fry in a little oil, for 8-10 minutes spinach coarsely shredded.

Mix well in a large bowl the ricotta, milk, egg, oil and salt.

Combined with tablespoons sifted flour and add yeast, sifted, incorporating everything with a fork.

Then you work fast the dough with your hands until it is well blended.

Roll out the dough into a pastry lined rectangular and with it the oven plate (30 x 40 cm) greased with two tablespoons of olive oil Put the cream and half the mozzarella, then into strips, spinach, tomatoes and remaining mozzarella.

Add salt and pepper to taste and sprinkle Parmesan cheese and sesame seeds.

Bake for 18-20 minutes at the bottom of a preheated oven (180°: -200: 170°° fan-gas: 190ø.

190ø.

-210°).