Focaccia with Italian herbs

Preheat the oven to 220 ºC.

Mix the oil with the Italian mix, pepper and salt.

For the focaccia, dust the worksheet and your hands with the flour and shape of the dough a 2 cm thick circle.

Place on a baking sheet covered with parchment paper and push in with your fingers. Brush with the herb oil and bake for about 20 minutes in the middle of the oven.

Meanwhile, halve the avocados and remove the kernel.

Scoop out part of the flesh with a spoon, but leave a ½ inch of pulp on the edges.

Cut the flesh into cubes, cut the tomatoes and mozzarella balls into quarters.

Spoon with the oil, Italian mix, pepper and possibly salt.

Spoon the salad in the avocados and drizzle with the balsamic vinegar. Serve with the focaccia and the rest of the salad.