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Ember Baked Focaccia Stacks

Chef.Foodie's picture
Ingredients
  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)
  Basil leaves 4
  Toasted pine nuts 1 Tablespoon
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), then bake for 10 mins on each side or 15 mins each side from frozen.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Stewed
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Basil
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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