Focaccia all’aglio e rosmarino

4 fresh garlic cloves
Coarse sea salt
2 tsp. Modena Estense olive oil with rosemary-pepper flavor
Focaccia dough
100g mozzarella, picked
60g buffalo mozzarella, picked
4 pcs. Modena Estense garlic cloves in oil
2 tsp. rosemary needles
Put the fresh cloves of garlic, with some sea salt and the rosemary-pepper-flavored olive oil in a mortar and mix to a paste.

Put the focaccia dough on baking paper, prick several times with a fork and spread with the garlic paste. Cover the focaccia with the mozzarella, the garlic cloves in oil and the rosemary needles. Taste with salt and pepper.

Bake the focaccia in a hot oven for 20 minutes until it’s golden brown. Put the focaccia on a cutting board or plate and serve.
(For 1-2 persons)