2 anchovy fillets in oil
15 Gaeta black olives
50 grams of raisins soaked in water
30 grams of pine nuts
Salt to taste
Extra virgin olive oil to taste
1 clove of garlic
Clean the endive and cut the leaves. Heat 3 tablespoons of oil in a pan, then add the pressed garlic. Sauté, then add the endive and the chopped anchovy fillets and cook at medium-low heat for 10 minutes.
Finally, add the olives, raisins and pine nuts. Sauté for 10 minutes. Fill the focaccia with the delicious filling.