Servings:
4
Prep time:
25
Cooking time:
20
INGREDIENTS
- - 120 g of crescenza cheese
- - 80 g of wheat flour type 00
- - 2 eggs
- - 10 radishes
- - 10 black olives
- - ½ cup of milk
- - 1 bunch of chives
- - 1 tablespoon of thyme
- - 10 g of yeast
- - 3 tablespoons of olive oil
- - salt
INSTRUCTIONS
- Dissolve the yeast in a bowl, milk slightly warmed. Add the 2 egg yolks, a pinch of salt, flour and mix the ingredients thoroughly with a whisk. Let the batter rise for about 30 minutes at room temperature.
- slice the radishes very thinly, chopped olives and chives, setting aside a few whole stem for decoration. Gather everything in a bowl. Season with olive oil and a pinch of salt.
- Add the egg whites beaten until stiff with a little salt to the ready batter. Stir gently thyme leaves.
- Heat a heavy-bottomed frying pan with a diameter of 12 cm. Baste generously with olive oil and let fall, well spaced, a few spoonfuls of the batter. Let the focaccine until golden, on both sides, about 5 minutes. Keep warm ones cooked.
- Spread the crescenza cheese on sthe focaccine, cover them with the salad of radishes and olives. Decorate with chives. Serve immediately, still hot. Instead of radishes you can use cherry tomatoes, instead of crescenza cheese, soft cheese or goat cheese. To go with a green salad, embellished with slices of cucumbers and jiulienne carrots.
