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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.

Servings

4 people

Ingredients

Equipment

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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 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.