Ember-baked focaccia stacks

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Sarah Cook

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Recipe by Sarah Cook

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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.

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.

PER SERVING

589 kcalories, protein 10g, carbohydrate 46g, fat 41 g, saturated fat 6g, fibre 6g, salt 4.6 g

http://www.bbcgoodfood.com/recipes/11014/

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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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Difficulty and servings

Serves 1

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Vegan

Can be frozen uncooked

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

PER SERVING

589 kcalories, protein 10g, carbohydrate 46g, fat 41 g, saturated fat 6g, fibre 6g, salt 4.6 g

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