Ember-Baked Focaccia Stacks

(from fearama’s recipe box)

Prep time: 10 minutes
Cook time: 15 minutes
Serves 2 people

Categories: Sandwiches, Vegetarian

Ingredients

  • 2 focaccia roll, or about 10cm square cut from a loaf of focaccia
  • drizzle balsamic vinegar
  • drizzle olive oil
  • 4 whole roasted peppers from a jar
  • 8 tsp olive tapenade
  • 12 chunks or slices of ready-roasted courgette
  • few basil leaves
  • 2 tbsp toasted pine nuts

Directions

  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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