Focaccia di Finocchiona
Make the pizza dough and let stand for 2 hours, then spread on an oiled baking sheet and let rise for 30 minutes. Bake at 400 ° F for 8 minutes.
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Cooking tools:
- Mixing bowl
- Rolling pin
- Oiled baking sheet
- Oven
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Pastry brush
- Kitchen towel
- Plastic wrap
- Spoon
Ingredients
- 400g pizza dough
- 70g Finocchiona Toscana IGP (6 slices)
- Pecorino Toscano DOP flakes
- Mozzarella
- Arugula
- Balsamic vinegar reduction
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