The stuffed mini focaccia with vegetables is tasty, stringy, and incredibly soft appetizer. The basic dough, similar to the pizza and bread ones, is simple and very quick to make. Once leavened, it is cut into a disc shape, stuffed with eggplants, zucchini, peppers, and mozzarella, and then baked in the oven. The final result will be a light, fragrant, and also very crunchy focaccia thanks to the grated cheese coating, to be served hot or at room temperature.
