Name: Silverbeet, Leek & Fontina Focaccia Alla Recco
Total time: 45 min
Yield: 6
Ingredients: 2 cups (300g) bread flour; 2 tsp sea salt flakes, plus extra to sprinkle; ½ bunch silverbeet (375g), trimmed; 100ml extra virgin olive oil; 1 medium leek (350g), white part only, sliced thinly; 2 cloves garlic, crushed; 1 tbsp finely chopped thyme leaves; 1 tsp fennel seeds; 1 tbsp finely grated lemon rind; 150g fontina cheese, grated coarsely; 150g fior di latte (cow’s milk mozzarella), grated coarsely

VMG Recipes