Ember-baked focaccia stacks

A great storecupboard standby recipe for the barbecue – try using any jars of roasted veg you’ve got

  • Prep:10 mins
    Cook:20 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 589
  • fat 41g
  • saturates 6g
  • carbs 46g
  • sugars 11g
  • fibre 6g
  • protein 10g
  • salt 4.6g


  • 1 focaccia roll, or about 10cm square cut from a loaf of focaccia
  • drizzle balsamic vinegar
  • drizzle olive oil
  • 2 whole roasted peppers from a jar
  • 4 tsp olive tapenade
  • 6 chunks or slices of ready-roasted courgette
  • few basil leaves
  • 1 tbsp toasted pine nuts


If you’ve bought a whole focaccia to make the stack, cut the rest of the bread into squares, brush with some garlic butter and barbecue for a couple of mins on each side for quick smoky garlic bread.Good Food Vegetarian Summer
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  1. Halve the focaccia through the middle, then drizzle both cut sides with a little balsamic and oil. Brush a large square of foil with a little more oil, then sit the foccacia base in the middle. Top with a slice of pepper, roughly the same size as the bread, then spread with half the tapenade. Layer half the courgettes on top, scatter with a few basil leaves and half the pine nuts. Repeat the layers again, then finish with a third layer of roasted pepper. Top with the other bread half, then wrap tightly in the foil. Make up to a day ahead – or freeze now.

  2. To cook, place the wrapped stack directly on the coals (or on the rack if you are using a gas barbecue) and bake for 10 mins on each side or 15 mins each side from frozen.

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