Ember-baked focaccia stacks

Ember-baked focaccia stacks

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 1

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

Nutrition and extra info

Additional info

  • Can be frozen uncooked
Nutrition info

Nutrition per serving

kcalories
589
protein
10g
carbs
46g
fat
41g
saturates
6g
fibre
6g
sugar
11g
salt
4.6g

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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Method

  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.

Recipe from Good Food magazine, May 2009

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Comments

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timpcole's picture
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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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