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Veggie focaccia bread

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Recipe Ingredients

  • 1 tbsp red-wine vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 small shallot, finely chopped
  • ½ tsp fresh thyme leaves, chopped
  • ⅛ tsp salt
  • ⅛ tsp freshly ground black pepper
  • 1 jar (250g to 280g) artichoke hearts, rinsed and cut into quarters
  • 450g roasted red peppers, patted dry
  • 85g baby spinach leaves
  • 4 (12cm square) pieces focaccia bread
  • ¼ cup basil pesto
  • 2 tbsp mayonnaise
  • 1 large ball (450g) fresh mozzarella cheese, thinly sliced

Recipe Directions

  1. In a small bowl, whisk together vinegar, oil, shallot, thyme, salt and pepper.
  2. Place artichokes in one medium bowl, peppers in another and spinach in a third. Divide dressing among them.
  3. Toss contents of bowls until  well coated.
  4. With a serrated knife, split each focaccia square horizontally in half.
  5. In a small bowl, stir together pesto and mayonnaise. Spread on all cut sides of focaccia.
  6. On each bottom half of focaccia, layer one-fourth each of spinach, peppers, mozzarella and artichokes. Replace top halves of focaccia.

EACH SERVING About 3 290kJ, 31g  protein, 69g carbohydrate, 43g total fat  (18g saturated), 4g fibre, 97mg cholesterol.

Each Serving:

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