- Single dish
- 50 min
Mediterranean Focaccia with Nonno Nanni Robiola
350 g of bread dough
300 g of cherry tomatoes
200 g of Nonno Nanni Robiola
80 g pitted black olives
1 clove of garlic
5 tablespoons of extra virgin olive oil
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Roll the dough out with a rolling pin, until getting a thick sheet that is a bit less than one centimeter and arrange on a baking sheet lined with greaseproof paper.
Wash and dry cherry tomatoes, then cut them in half. Peel and chop garlic finely.
Prepare a cup with half the oil in which you will add minced garlic, a pinch of oregano and a little bit of ground spicy chilli.
Add cherry tomatoes, olives, little pieces of Nonno Nanni Robiola, a pinch of salt on top the focaccia and sprinkle it all with flavored oil.
Bake the focaccia at 190 degrees for about half an hour. Take the focaccia out of the oven, scent it with basil and sprinkle with the remaining oil.
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