Mortadella, Coulommiers and Summer Truffle Chips Focaccia
This generous focaccia combines delicate mortadella, creamy Coulommiers cheese and the irresistible crunch of summer truffle chips.
Préparation
- Preheat the oven to 180°C. Slice the focaccia horizontally in half and place both halves on a baking tray, cut sides facing upwards.
- Arrange the sliced Coulommiers over the bottom half of the focaccia. Drizzle lightly with truffle olive oil, then bake for 6 to 8 minutes, until the cheese is soft and slightly melted.
- Arrange the mortadella in generous folds over the warm Coulommiers.
- Add a few rocket leaves, then distribute whole or roughly crushed summer truffle crisps inside the focaccia.
- Drizzle with truffle honey, then gently close the focaccia without pressing down on the filling.
- Cut in half and serve immediately, accompanied by a few extra summer truffle crisps.
