Focaccia with broccoli and fennel

Focaccia with broccoli and fennel
Focaccia with broccoli and fennel 5 1 Stefano Moraschini


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.

Focaccia with broccoli and fennel

Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source •

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)