Lunigiana soft bread

Preparation:

Roll out the dough that you have already prepared. Don’t roll it too much, just arrive at 20 cm diameter. Bake for 3-4 minutes in the brick oven, 7-8
minutes in the electric oven, then remove from oven and cut in half using a knife. Lay inside the Focaccia the Pecorino, the tomato slices and cook for 2-3 more minutes until cheese is melted. Now open the Focaccia and fill with finocchiona. Finally, close and serve with a drizzle of olive oil.