Focaccia with speck and hemp seed pesto

chef

Gianluca Galliera

Other Ingredients

20 g. Cream cheese

q.s. Salt and Pepper

10 g. Lettuce

50 g. Sliced red tomatoes

25 g. Oven-baked sliced zucchini

50 g. Speck

Cut the focaccia in halves. Spread the cheese and hemp pesto on one side, zucchini and speck on the other. Toast in the oven for 4/5 minutes at 200˚C. Finish with salad, tomatoes, salt and pepper. Cut into triangles and join them with a wooden skewer.