Focaccia with mozarella and mixed peppers

Cooking time:
30 mins

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.


Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.
853 Kcal42.0g19.5g3.0g76.3g11.2g8.7g


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.

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