Focaccia with speck and hemp seed pesto
Gianluca Galliera
Menù Ingredients
20 g. Cream cheese
q.s. Salt and Pepper
10 g. Lettuce
50 g. Sliced red tomatoes
25 g. Oven-baked sliced zucchini
50 g. Speck
Cut the focaccia in halves. Spread the cheese and hemp pesto on one side, zucchini and speck on the other. Toast in the oven for 4/5 minutes at 200˚C. Finish with salad, tomatoes, salt and pepper. Cut into triangles and join them with a wooden skewer.
