Stuffed Focaccia

'In a bowl, combine flour, egg, butter, salt, baking soda, yeast, and heavy cream

Mix well.'

'Knead the dough on a floured surface.'

'Let it rest for 20 minutes, covered with plastic wrap.'

'Meanwhile, wash the tomatoes and scallion.'

'Remove tomato seeds, chop tomatoes into cubes, and finely chop scallion.'

'Roll out the dough to 5mm thickness, on a floured surface.'

'Cut out circles of dough using a cookie cutter, about 6cm in diameter.'

'Arrange the dough circles in a baking dish.'

'Transfer the dough circles to a hot skillet (not too hot) and cook for 12 minutes over low heat.'

'Flip to brown on the other side.'

'The dough will rise during cooking.'

'In a large frying pan, melt butter and sauté scallion.'

'Add cooked shrimp tempered with salt, when they're pinkish

Add tomatoes and cook for 3 more minutes over high heat.'

'Check seasoning

Remove from heat.'

'Cut each focaccia circle in half, fill with the filling, and serve warm.'

'If you want to prepare the filling ahead of time, rehear the focaccia and reheat in the oven before serving.'

'Yields 22 servings.'

'89 calories per serving.'