Time: 1 ora e 20 minuti più lievitazione
Difficulty: Facile

The recipe of Pan focaccia has an incredibly rich ingredient of properties. Leek is diuretic, laxative, detoxifying and moisturizing.
Excellent natural antioxidant, thanks to the presence of flavonoids, minerals and vitamins has considerable benefits for human health, especially if consumed raw.
Laxative, antibacterial and natural moisturizer, leek is an excellent ally of the cardiovascular and circulatory system, as it helps to destroy the bad cholesterol that clogs veins and arteries. Compared to the close relative onion, it is richer in calcium, iron, fiber, protein and vitamins, especially vitamin C. It also contains vitamins A, K, E.
Of the leeks the white part is consumed, which forms the heart of the plant, generally discarding the apical green part. This is excellent when consumed in soups, velvety and risotto.
National symbol of Wales, known in Africa and in the Middle East, the primacy for the variety they hold it in French neighbors; the leek, this versatile vegetable was already appreciated at the times of Greeks and Romans, where the Emperor Nero was so fond of it to be nicknamed "the porrophagus". In Cervere, in the Langhe, every year the traditional Leek Fair takes place around the month of November.

Ingredients for 4 people:
400 g special mix for bread and pizza Molino dalla Giovanna 
50 g gluten-free potato starch
300 g of water
5 g of granulated sugar
20 g fresh yeast
120 g extra virgin olive oil
15 g of salt up
salt

for the filling:
200 g of caciocavallo
2 small leeks
250 g fresh sea bass
lemon juice
4 slices of lemon
1 small sprig of parsley
extra virgin olive oil
salt up
black pepper in grains

Time: 1 hour and 20 minutes + rest time
Difficulty level: easy

Procedure:
Start from the dough of the bread, and place in a bowl with water, dissolve the crumbled yeast and sugar, then pour it into a planetarium together with the mix and potato starch. Leave to work creating a batter, add salt and oil at this point and continue processing to obtain a rather hydrated and sticky mass. 
Transfer the dough on a baking sheet lined with parchment paper and lightly greased, roll it out with your hands sprinkled with oil until covering the entire surface of the plate and then sink inside the tip of your fingers to create holes.
Let rise for about 1 hour and 30 minutes, at the ideal temperature of 26 º C, until the focaccia has doubled its volume.
Meanwhile, remove the sea bass from the bones and slice very thinly, creating a carpaccio; season in layers in a bowl with a pinch of salt, a pinch of pepper, a drizzle of oil, lemon juice and chopped parsley, and let it macerate for 30 minutes (at the end it must be clear).
Remove the caciocavallo from the crust and cut into thin slices first.
Trim the leeks, remove the outer leaves and the greenest part, wash and slice thinly, then brown in a pan with 1 tablespoon of oil for 1-2 minutes, then wet with 1 dl of water and cook. At the end, season to taste with salt, stir and drain the leek from the cooking liquid, if still present.
After this the rising time, brush the surface of the focaccia with more oil and complete with a pinch of salt, then spray the surface of the focaccia with a little water (it will be enough to wet your hands 2-3 times and splash).
Bake in the hot oven at 250 C for 25-30 minutes, then bake and let cool.
Fill the focaccia with cheese, fish and leeks.