Fontina Focaccia

Preparation:

Preparation: Sift the flour on a work surface and knead it vigorously for a long time together with a pinch of salt and as much water as needed to obtain a firm and elastic dough. Divide it into two equal parts and roll them out with a rolling pin to obtain two discs of the same size. Place one of the two discs of dough on the bottom of a round pan greased with a spoonful of olive oil and cover it with the Fontina, peeled off the rind and cut into small pieces. Place the second disc of dough on the filling and make it adhere well along the edges to the one below. Put the focaccia in the oven at 200 degrees for half an hour. After this time, remove the pan from the oven, transfer the focaccia onto a serving plate and serve piping hot. --- ADVICE. It is a very simple and very tasty preparation. The dough, prepared only with flour, water and salt, is filled with abundant Fontina from the Aosta Valley, a tasty cheese that melts easily: a short cooking in the oven is enough to obtain a focaccia with an appetizing, soft and stringy filling.