Prepare the focaccia dough, cover it and let it leaven for 3 hours. Spread the dough out on a rectangular tray and let it rest for another 30 minutes. Then use your fingers to make dents in the dough and season with extra-virgin olive oil and salt. Cool the focaccia in a preheated oven at 190°C for 35 -40 minutes.
When you have removed the focaccia, let it cool and then cut it into squares and fill with Sofficette turkey breast slices and the slices of fontina cheese.
Alternatively use ready to fill focaccia squares.
Petto di Tacchino al forno
