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🥗 Breakfast Focaccia with Romaine Lettuce and Mint

410 kcal · 45 min · 4 servings

Ingredients

• 300 g Focaccia dough (homemade or store-bought)
• 30 ml Olive oil (for filling)
• 250 g Romaine lettuce (green leaves)
• 10 g Fresh mint
• 30 ml Lemon (juice)
• 5 g Salt
• 2 g Black pepper
• 200 g Mozzarella balls (low moisture)

Instructions

1. 1. Preheat the oven to 220 degrees Celsius top/bottom heat.
2. 2. Divide the focaccia dough into two equal portions and bake them on baking sheets lined with parchment paper for 15 minutes until golden brown.
3. 3. Wash the romaine lettuce and cut the leaves into strips.
4. 4. Finely chop the mint and mix it with the lettuce, lemon juice, olive oil, salt, and pepper.
5. 5. Slice the mozzarella balls into thin slices.
6. 6. Place the mozzarella slices on one half of the cooled focaccia.
7. 7. Add the salad mixture to the other half of the focaccia.
8. 8. Fold the focaccia into a large sandwich and press it down gently.
9. 9. Cut the sandwich into four equal pieces and serve immediately.

Nutrition per serving

• kcal: 410
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 50 g