Focaccia with mozarella and mixed peppers
This recipe would work equally well with a ciabatta loaf. When heated through the middle becomes mouth-wateringly melted and soft and the crust becomes really crispy. This recipe also works well cooked slowly on a barbeque. Serve in large wedges.
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
Servings
4 people
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Equipment
Temperature converter
Volume converter
Weight converter
Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 853 | 42.0 | 19.5 | 3.0 | 76.3 | 11.2 | 8.7 |
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText | nl2br }}
Step 1
Preheat oven to 200°C/400°F/gas mark 6.
Step 2
Cut focaccia in half. Rub each cut surface with the cut clove of garlic.
Step 3
Spread the base with the tomato paste, followed by the peppers, olives, slices of mozzarella and basil leaves.
Step 4
Season with freshly ground black pepper. Wrap completely in foil and cook for about 25mins.
Step 5
Opening the foil for the last few minutes to crisp the crust.