Ember Baked Focaccia Stacks
|Focaccia roll/About 10 centimeter square cut from a loaf of focaccia||1|
|Balsamic vinegar||1 Teaspoon|
|Olive oil||1 Teaspoon|
|Whole roasted peppers||2 (From A Jar)|
|Olive tapenade||4 Teaspoon|
|Ready roasted courgette chunks||6 (Or Slices)|
|Toasted pine nuts||1 Tablespoon|
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), then bake for 10 mins on each side or 15 mins each side from frozen.