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Essanaye
Focaccia with mozzarella
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Directions
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Preheat the oven to 200 ° C. Cut the focaccia horizontally in half and brush the bottom with (chilled) pesto.
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Cover the pesto with slices (buffalo) mozzarella and strips of sundried tomato.
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Place the top of the focaccia and moisten it with some water. Bake the bread in the oven for about 10 minutes until crispy. Cut into pieces and serve warm.
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Nutrition
330Calories
Sodium0% DV0g
Fat18% DV12g
Protein26% DV13g
Carbs13% DV40g
Fiber0% DV0g
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