Ember-baked focaccia stacks

Ember-baked focaccia stacks

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(1 ratings)

Prep: 10 mins Cook: 20 mins


Serves 1
A great storecupboard standby recipe for the barbecue – try using any jars of roasted veg you’ve got

Nutrition and extra info

  • Can be frozen uncooked

Nutrition: per serving

  • kcal589
  • fat41g
  • saturates6g
  • carbs46g
  • sugars11g
  • fibre6g
  • protein10g
  • salt4.6g
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  • 1 focaccia roll, or about 10cm square cut from a loaf of focaccia
  • drizzle balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • drizzle olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 whole roasted peppers from a jar
  • 4 tsp olive tapenade



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 6 chunks or slices of ready-roasted courgette



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • few basil leaves
  • 1 tbsp toasted pine nuts


  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.

  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.

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Comments (1)

timpcole's picture

Absolute rubbish! I followed the instructions to the letter - the focaccia just turned to charcoal. I wasted a lot of time and money on this recipe and it ruined what was meant to be a special meal. An evening ruined by a shockingly bad recipe! Don't bother cooking and avoid all recipes by Sarah Cook

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