Airy, salty and olive oil bathed focaccia filled with a couple of different layers of aromatic vegetables and spreads, accompanied by Parmesan cheese – what is there not to love!? This reminds me of beautiful days spent in Italy, nothing more and nothing less to say.
I simply adore roasted vegetables. They get an amazing depth of flavour when roasted in the oven. And it literally takes no effort at all. My favourites would definitely be tomatoes and sweet red peppers. After garlic of course, garlic makes some next level stuff after baking in the oven.
When it comes to the bread, I would of course propose making your own focaccia, but you can for sure buy a great one in your local bakery. And try buying a sourdough one, it is always a better choice.
If you would like to give it a try and bake one, there are great versions made with instant yeast. Recipes are available all over the internet, but hopefully I will put one up soon.
And for all of you sourdough enthusiasts, I don’t need to say what you need to do, you already know. 🙂
- 2 sweet red peppers
- 2 handfuls cherry tomatoes
- 7 garlic cloves
- 1 onion
- salt, pepper, olive oil
- 1 cup basil leaves
- ⅓ cup parsley leaves
- 1 handful cashew nuts
- 5 tbsp olive oil
- sat, pepper
- 2 focaccia pieces
- 2 handfuls arugula
- parmesan cheese
- Wash peppers and tomatoes and place them in a baking tray. No need to cut them, you can bake them in one piece. Clean the onion and cut it into quarters or sixths, depending on the size of the onion. Add garlic cloves, unpealeed. Season with salt, pepper and olive oil and bake on 200 degrees Celsius (400F) for 30 minutes.
- When vegetables are done, mash tomatoes roughly with a fork. Press each garlic clove with your fingers so that garlic comes out of its peel. Combine with tomatoes, this will be spread over the bread.
- Remove skins and seeds from the peppers and pull the meat with your fingers to get larger chunks of roasted peppers.
- Place all the ingredients in a food processor and blitz for a couple of times until it reaches the desired consistency.
- Cut the focaccia lengthwise. Spread tomato and garlic mixture on the lower half of the focaccia. First place arugula over it and then roasted pepper and onion. Top with some parmesan, freshly cracked pepper and olive oil. Take your basil spread and put about a tablespoon of it on the upper part of the sandwich.