Pan-fried Focaccia with smoked Provola cheese and anchovy cream



Create an emulsion with milk, water and oil and add it to the mixture of flour, salt and yeast/raising agent. Work vigorously to obtain a smooth and elastic dough.
Divide it into 6 equal parts and then halve each part again to obtain 12 equal dough balls. Roll them out to make thin discs of dough.
Spread the Zarotti anchovy cream in the centre of 6 of the discs and arrange the smoked Provola cheese slices over the cream. Finish with some fresh oregano leaves.
Close the six filled discs with the other 6 discs, paying attention to make the outer edges stick well together by pressing them with the prongs of a fork to avoid the cheese leaking out during cooking.
Heat a lightly greased frying pan and cook the focaccia discs (covering with a lid) for a few minutes per side, until they are well cooked and golden.

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To serve

Serve hot.