Ember-baked Focaccia Stacks
This flavorful grilled vegetable focaccia stack is a delicious and convenient option for your next outdoor gathering or barbecue. Layers of roasted peppers, courgettes, tapenade, basil, and pine nuts are nestled between slices of focaccia, creating a delightful Mediterranean-inspired dish that's sure to impress your guests. Wrap it up in foil and cook it over the coals for a smoky finish that enhances all the delicious flavors. It's a perfect make-ahead option or can be prepared straight from the freezer for added convenience.
— Constant Cookbook
Ingredients
- 1 focaccia roll, or about 10cm square cut from a loaf of focaccia
- drizzle balsamic vinegar
- drizzle olive oil
- 2 whole roasted peppers from a jar
- 4 tsp olive tapenade
- 6 chunks or slices of ready-roasted courgette
- few basil leaves
- 1 tbsp toasted pine nuts
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 1
Nutrition
- Calories: 589 calories
- Fat Content: 41 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 4.6 milligram of sodium
Comments
No comments found.