Green Focaccia
This focaccia is little known outside Val Nervia. It takes its name from the presence of vegetables on pizza dough and owes its tradition to the local origin of raw materials. Above all, olives!
Ingredients
500 g of flour
½ glass of extra-virgin olive oil
1 sachet of yeast
300 g of beets
1 onion
3 eggs
A handful of pitted Taggiasca olives
50 g of grated Parmesan cheese
Salt
Preparation
Start preparing the base of the focaccia kneading the flour together with olive oil, salt and brewer’s yeast dissolved in a little lukewarm water. Process well, then put the dough in an oiled baking pan to rise for a couple of hours. Meanwhile, chop the well washed and dried beets in a bowl. Season with oil, salt, whisked eggs, finely chopped onion and cheese. Carefully mix the obtained mixture, then spread it on the dough (in the meantime risen) and bake it in a preheated oven at 180 °C for 20 minutes.
When cooked, add the olives on the surface.
