Name: Ember-baked focaccia stacks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 1 focaccia roll, or about 10cm square cut from a loaf of focaccia; drizzle balsamic vinegar; drizzle olive oil; 2 whole roasted peppers from a jar; 4 tsp olive tapenade; 6 chunks or slices of ready-roasted courgette; few basil leaves; 1 tbsp toasted pine nuts

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Ember-baked focaccia stacks

Ember-baked focaccia stacks

Sarah Cook

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Serves 1

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 1 out of 5.1 ratingRate

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A great storecupboard standby recipe for the barbecue – try using any jars of roasted veg you’ve got

Freezable (Can be frozen uncooked)

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Red onion & rosemary focaccia

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Ingredients

Nutrition

Units:

MetricUS

1 focaccia

roll, or about 10cm square cut from a loaf of focaccia
drizzle balsamic vinegar
drizzle olive oil
2 whole roasted peppers

from a jar
4 tsp olive

tapenade
6 chunks or slices of ready-roasted courgette
few basil leaves
1 tbsp toasted pine nuts

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Nutrition: per serving

kcal589
fat41g
saturates6g
carbs46g
sugars11g
fibre6g
protein10g
salt4.6g

Method

step 1

Halve the focaccia through the middle, then drizzle both cut sides with a little balsamic and oil. Brush a large square of foil with a little more oil, then sit the foccacia base in the middle. Top with a slice of pepper, roughly the same size as the bread, then spread with half the tapenade. Layer half the courgettes on top, scatter with a few basil leaves and half the pine nuts. Repeat the layers again, then finish with a third layer of roasted pepper. Top with the other bread half, then wrap tightly in the foil. Make up to a day ahead – or freeze now.
step 2

To cook, place the wrapped stack directly on the coals (or on the rack if you are using a gas barbecue) and bake for 10 mins on each side or 15 mins each side from frozen.

RECIPE TIPS

TIP

If you’ve bought a whole focaccia to make the stack, cut the rest of the bread into squares, brush with some garlic butter and barbecue for a couple of mins on each side for quick smoky garlic bread.

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Recipe from Good Food magazine, May 2009

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