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Ember-baked focaccia stacks

Ingredients

  1. Step 1 1 focaccia roll, or about 10cm square cut from a loaf of focaccia
  2. Step 2 drizzle balsamic vinegar
  3. Step 3 drizzle olive oil
  4. Step 4 2 whole roasted peppers from a jar
  5. Step 5 4 tsp olive tapenade
  6. Step 6 6 chunks or slices of ready-roasted courgette
  7. Step 7 few basil leaves
  8. Step 8 1 tbsp toasted pine nuts
Ember-baked focaccia stacks
Calories: 589 Carbohydrate: 46 g Protein: 10 g Fat: 41 g
Cook time: 30 minutes Prep time: 10 minutes Total time: 40 minutes Servings: 1

TAGS

Dinner Lunch Main course Italian Josh Eagleton 10-30 minute 30-60 minute 600 kcal or less Balsamic vinegar Barbecue Barbeque Basil leaf Basil leafe BBQ Courgette Courgette Focaccium Focaccia Focacium Foccaccium Foccacium Main olive Olive oil olive Pine nut Pine nut Quick Roasted pepper Roasted pepper Roasted vegetable sandwich Sandwich Sarah Cook Snack summer

Directions

  1. 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.
  2. 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.