The name suggests it: the panfocaccia it is a combination of bread and focaccia characterized by a soft interior and a thin, crunchier crust on the outside and which is usually enjoyed accompanied by cured meats and cheeses.
In this recipe we used it ready-made, in the wholemeal version, and we cut it into very thin slices which we greased with oil and toasted in the oven. We thus obtained some crispy sheets that we stuffed with ricotta with herbs and lemon and raw ham for a truly delicious appetizer.
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