Focaccia with Mozarella and Mixed Peppers
Category: Quick and Easy Meals
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
1 focaccia bread
1 large clove of garlic
1 tbsp sundried tomato paste
½ of 250g jar mixed pepper antipasto
10 pitted black olives, cut in half
125g packet mozzarella cheese, sliced
1 handful whole basil leaves
Method
Preheat oven to 200°C/400°F/gas mark 6. Cut focaccia in half. Rub each cut surface with the cut clove of garlic. Spread the base with the tomato paste, followed by the peppers, olives, slices of mozzarella and basil leaves. Season with freshly ground black pepper. Wrap completely in foil and cook for about 25mins. Opening the foil for the last few minutes to crisp the crust. PER SERVING 853 Kcal, fat 42g, saturated fat 19.5g, salt 3g, carbohydrate 76.3g, sugar 11.2g, fibre 8.7g
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