Focaccetta with ricotta, coppa di parma, figs, bilberries and capers

Defrost the focaccietta and bake it for 4-6 minutes in the preheated oven at 180-190°C.

Spread ricotta cheese on the bottom half and stuff the rest of the focaccetta with very thin slices of Coppa di Parma, pieces of fig, bilberries and capers.

Drizzle a spoon of honey over the stuffing and finish with green garden herbs, pepper and salt.