Tomato and Mozzarella Focaccia Cinquanta
Persons
2
Preparation time
Difficulty
Cost
Recipe created by :
Giuseppe Nacci, Baker Expert Italy
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- Heirloom tomatoes
- Black olive tapenade
- Mozzarella di Bufala
- Preserved tomatoes
- Fresh basil
- Verbena
- Pesto
- Salt, Espelette pepper
For the pickled onions :
- 2 red onions
- 180 g white or rice vinegar
- 40 g sugar
- 90 g water
- 1 sprig of thyme
- Salt, pepper
Preparation steps
- Strain the mozzarella then cut into quarters.
- Spread the tapenade on the focaccia.
- Cut the fresh and preserved tomatoes into quarters.
- Arrange evenly over the tapenade.
- Decorate with the basil and verbena.
- Season with the pesto, salt and Espelette pepper.
For the pickled onions :
- Peel and cut the onions then place them in an empty jam jar.
- Heat the vinegar, water, thyme and sugar in a saucepan.
- Bring to the boil, pour over the onions and close the lid.
- Leave to cool and place in the refrigerator.
- For an optimal result, wait one week before consuming.