Focaccia bread with peas and ungherese salami

  • Preparation:
  • Difficulty: Media


For 6 people:

  • 180 g flour
  • 200 g peas
  • 150 g diced ungherese salami
  • 100 g grated pecorino
  • 3 eggs
  • 2 spring onions
  • 1 packet of yeast for salty pies
  • 1 dl milk
  • 1 dl oil
  • salt and pepper

Mince the spring onion and make it brown in few oil, add the peas and cook them with some water or vegetable broth. Finally, put salt and pepper.
In a bowl whip the eggs with the pecorino and add the sifted flour and the yeast: blend all together, add oil, milk, the peas with their gravy and finally the Ungherese salami. Mix and pour the mixture in a baking tray of 24/26 cm diameter, covered with a baking paper: cook for about 45 minutes at 180°.
Serve at room-temperature.

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