Ember-baked focaccia stacks
A great storecupboard standby recipe for the barbecue – try using any jars of roasted veg you’ve got
Difficulty and servings
Serves 1
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Can be frozen uncooked
- 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.
- 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.
Good Food Vegetarian Summer
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PER SERVING
589 kcalories, protein 10g, carbohydrate 46g, fat 41 g, saturated fat 6g, fibre 6g, sugar 11g, salt 4,6 g
Recipe from Good Food magazine, Vegetarian Summer 09.
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http://www.bbcgoodfood.com/recipes/11014/
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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This simple, rustic bread makes a great partner to salads and antipasti
19
ratings
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Difficulty and servings
Serves 1
Preparation and cooking times
Prep 10 mins
Cook 20 mins
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, sugar 11g, salt 4,6 g
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