Red onion & rosemary focaccia
This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti
Ember-baked focaccia stacks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 focacciaroll, or about 10cm square cut from a loaf of focaccia
- drizzle balsamic vinegar
- drizzle olive oil
- 2 whole roasted peppersfrom a jar
- 4 tsp olivetapenade
- 6 chunks or slices of ready-roasted courgette
- few basil leaves
- 1 tbsp toasted pine nuts
Nutrition: per serving
- kcal589
- fat41g
- saturates6g
- carbs46g
- sugars11g
- fibre6g
- protein10g
- salt4.6g
Method
step 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.
step 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.
