Spring Foccacia with melted Tomme Noire des Pyrénées

Preparation:

Mix the flours with the salt.

Dissolve the yeast and sugar in the water and leave to rest for ten minutes.

Add the water with the yeast to the flours and knead until you obtain an elastic dough.

Let it rise for thirty minutes, then knead again.

Divide the dough into four equal parts. Form dough balls.

Grease a baking tray with extra virgin olive oil. Place the dough balls on top, remembering to keep them well separated. Grease them with extra virgin olive oil and cover them with a large sheet of cling film. Let rise until the volume has doubled (it will take about a couple of hours).

While the dough rises, prepare your vegetables.

Remove the pistils from the courgette flowers and open them.

Peel and wash the courgette, then cut it into rounds a few millimeters thick.

Peel the onion and slice it.

Season the courgette slices and onion rings with a little oil and a little salt.

Once the dough has risen, gently flatten each ball of dough into a disc.

Grease with extra virgin olive oil.

Top with your grated Tomme noire, courgette flowers, courgettes, onion rings, olives and coarsely chopped anchovy fillets.

Preheat the oven to 200°.

Place the foccacia in the oven and cook for about fifteen minutes.

Once ready, take them out of the oven and serve them while still very hot.