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Ingredientes
- 1 lb (500 g) bread dough
- 1½ c. (150 g) grated Parmesan Reggiano
- Tomatoes, eggplants and bell peppers preserved in extra virgin olive oil
- Or possibly 2 fresh tomatoes, 2 fresh eggplants and 1 fresh bell pepper
- 1½ tbsp (20 g) pesto
- 1 bunch basil
- 2 tbsp extra virgin olive oil
- Table salt
- Malabar black pepper
Direcciones
- Spread the bread dough out on a baking sheet covered with well-oiled parchment paper
- Drain the vegetables preserved in oil. (If you can't find any, cut the fresh vegetables into thin slices, put them on a baking sheet, sprinkle them with a tsp. of sugar, season with salt and pepper and roast in a 350°F (180°C) oven for 35 min)
- Preheat the oven to 475°F (250°C). Wash and chop the basil
- Sprinkle the bread dough with Parmesan and minced basil
- Let the dough rise, sprinkle with extra virgin olive oil and bake in the oven for 25 min.
- Take the focaccia out of the oven and let it cold down
- Cut it into 6 portions and slice each of these in half, leaving the edge uncut
- Spread the inside with pesto
- Garnish with the vegetables and close up again.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 83 | 28% |
| Total Fat 9.37g | 12% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 481mg | 20% |
| Potassium 453mg | 13% |
| Total Carbs 46.54g | 12% |
| Dietary Fiber 6.7g | 22% |
| Sugars 4.68g | 3% |
| Protein 8.6g | 14% |
